Cock a Leekie Soup - Recipes by Trevor Hopkins

Here's a modern take on a traditional favourite This is usually served as the first course of a Burns Night Supper, followed of course by Haggis, Tatties and Neeps. By the way, a Burns Night bash is the idea Cooking for Men opportunity, since it gives an excellent excuse for drinking slightly too much Scotch Whisky!

This is a recipe for four people, as a starter. You can of course adjust the quantities of the ingredients.

Wash very carefully and finely slice into rings three or four large leeks - make sure you have got rid of all the dirst and soil. Fry the leeks very gently in a couple of tablespoons of olive oil for a few minutes until they are just a little soft.

Add two pints of chicken stock to the leeks. I like to use stock made from the bones left over after a Roast Chicken dinner, but you could always use a couple of stock cubes instead. Bring to the boil, then reduce the heat and simmer for half an hour. Season to taste with salt and freshly-ground black pepper.

Meanwhile, soak 4 (or more) soft, stoneless prunes (yes, this is really traditional!) in a splash of Scotch Whisky. Alternatively, you could just use a little of the chicken stock.

Wash two skinless and boneless chicken breasts, and put them in a separate pan. Add a few whole peppercorns, a little salt, a dried chilli (optional) and a clove of garlic (also optional). Add just enough water to cover the chicken. Bring to the boil, and boil for ten minutes until the chicken is cooked through. Remove the chicken from the water, and allow to cook slightly. Slice each breast into thin slices with a sharp knife.

Optionally, finely slice a young and tender leek into long thin frgaments.

Finally, the assembly. Ladle the leek broth into four warmed soup dishes. Place slices of chicken in the middle of each dish, and add one (or more) prunes. Garnish with the finely-sliced raw leek. Serve immediately.