Chicken and Leek Soup with Prunes is a traditional British recipe for a classic soup of chicken, leeks and prunes in a chicken stock base thickened with prunes that hearkens back to the soups of the Middle Ages. The full recipe is presented here and I hope you enjoy this classic British version of: Chicken and Leek Soup with Prunes.
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1kg (2 lbs) leeks
1 bayleaf
a few parsley stalks
a few sprigs of fresh thyme
1 large carrot, sliced thickly
2.5l (10 cups) chicken stock
115g (1/3 lb) pearl barley
400g (1 lb) ready to eat prunes
salt and freshly-ground black pepper, to taste
fresh parsley, chopped, to taste
When the stock first comes to a boil skim the surface free of fat and continue skimming off the fat as it rises during the simmering process. When the carcass is cooked, add the chicken stock and cook for 30 minutes more. Take off the heat and set aside until completely cold.
Remove any fat from the surface then take out the chicken carcass and the chicken breasts and set aside. Strain the stock through a fine meshed sieve then take all the meat from the chicken carcass (discard the skin, bones and all the vegetables from the stock). Return the stock to the pan and set aside.
In the meantime, rinse the pearl barley thoroughly then place in a large pan of boiling water. Cook for 10 minutes then drain, rinse well and set aside to drain in a colander. Add this pearl barley to the chicken stock and bring the mixture to a boil. Reduce to a simmer and cook gently for 20 minutes. Adjust the seasoning to taste then slice the remaining leeks and add to the soup along with the prunes.
Bring the resultant mixture to a boil, reduce to a simmer, cover and cook very gently for 10 minutes, or until the leeks are just tender. Slice all the chicken meat (including the breasts) and add to the soup. Allow to re-heat then ladle into deep soup plates and serve immediately, garnished with chopped parsley.
Go to the printable version of the recipe
Chicken and Leek Soup with Prunes Recipe
Ingredients:
1 whole chicken (about 2kg [4 1/2 lbs])1kg (2 lbs) leeks
1 bayleaf
a few parsley stalks
a few sprigs of fresh thyme
1 large carrot, sliced thickly
2.5l (10 cups) chicken stock
115g (1/3 lb) pearl barley
400g (1 lb) ready to eat prunes
salt and freshly-ground black pepper, to taste
fresh parsley, chopped, to taste
Method:
Remove the breasts from the chicken, skin them and set aside. Cut half the leeks into 5cm lengths and add to a large pan with the remaining chicken carcass. Tie together the bayleaf, parsley and thyme with string and add to the pan. Throw in the carrot then add the stock. Bring the mixture to a boil, reduce to a simmer then cover the pan and cook gently for 60 minutes.When the stock first comes to a boil skim the surface free of fat and continue skimming off the fat as it rises during the simmering process. When the carcass is cooked, add the chicken stock and cook for 30 minutes more. Take off the heat and set aside until completely cold.
Remove any fat from the surface then take out the chicken carcass and the chicken breasts and set aside. Strain the stock through a fine meshed sieve then take all the meat from the chicken carcass (discard the skin, bones and all the vegetables from the stock). Return the stock to the pan and set aside.
In the meantime, rinse the pearl barley thoroughly then place in a large pan of boiling water. Cook for 10 minutes then drain, rinse well and set aside to drain in a colander. Add this pearl barley to the chicken stock and bring the mixture to a boil. Reduce to a simmer and cook gently for 20 minutes. Adjust the seasoning to taste then slice the remaining leeks and add to the soup along with the prunes.
Bring the resultant mixture to a boil, reduce to a simmer, cover and cook very gently for 10 minutes, or until the leeks are just tender. Slice all the chicken meat (including the breasts) and add to the soup. Allow to re-heat then ladle into deep soup plates and serve immediately, garnished with chopped parsley.
Printable version of the Recipe
british, soup, starters, chicken, fruit
Soup
Britain
Chicken and Leek Soup with Prunes
https://fabulousfusionfood.blogspot.com/2019/04/chicken-and-leek-soup-with-prunes-recipe.html
Chicken and Leek Soup with Prunes. This is a traditional British recipe for a soup of chicken, leeks, pearl barley and prunes in a chicken stock and herb base.
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4vzZkQJ0AsgRyu10z4gYRTZUm_JSucRX513BLSPQqOpMpJ5ddSM6rSpPQbH1BG6tAfPbXOoR1AGdkW6USn7VarEqIViosaw1Fd_hVzItUl49M2S9GV5slWAw3hZ56uYwb28NH0bOalns/s1600/chicken-leek-soup-prunes.png
2019-04-22
Yield: 6
Chicken and Leek Soup with Prunes
Chicken and Leek Soup with Prunes. This is a traditional British recipe for a soup of chicken, leeks, pearl barley and prunes in a chicken stock and herb base.
prep time: 25 mins
cook time: 120 mins
total time: 145 mins
Ingredients:
- 1 whole chicken (about 2kg [4 1/2 lbs])
- 1kg (2 lbs) leeks
- 1 bayleaf
- a few parsley stalks
- a few sprigs of fresh thyme
- 1 large carrot, sliced thickly
- 2.5l (10 cups) chicken stock
- 115g (1/3 lb) pearl barley
- 400g (1 lb) ready to eat prunes
- salt and freshly-ground black pepper, to taste
- fresh parsley, chopped, to taste
Method:
- Remove the breasts from the chicken, skin them and set aside. Cut half the leeks into 5cm lengths and add to a large pan with the remaining chicken carcass. Tie together the bayleaf, parsley and thyme with string and add to the pan. Throw in the carrot then add the stock. Bring the mixture to a boil, reduce to a simmer then cover the pan and cook gently for 60 minutes.
- When the stock first comes to a boil skim the surface free of fat and continue skimming off the fat as it rises during the simmering process. When the carcass is cooked, add the chicken stock and cook for 30 minutes more. Take off the heat and set aside until completely cold.
- Remove any fat from the surface then take out the chicken carcass and the chicken breasts and set aside. Strain the stock through a fine meshed sieve then take all the meat from the chicken carcass (discard the skin, bones and all the vegetables from the stock). Return the stock to the pan and set aside.
- In the meantime, rinse the pearl barley thoroughly then place in a large pan of boiling water. Cook for 10 minutes then drain, rinse well and set aside to drain in a colander. Add this pearl barley to the chicken stock and bring the mixture to a boil. Reduce to a simmer and cook gently for 20 minutes. Adjust the seasoning to taste then slice the remaining leeks and add to the soup along with the prunes.
- Bring the resultant mixture to a boil, reduce to a simmer, cover and cook very gently for 10 minutes, or until the leeks are just tender. Slice all the chicken meat (including the breasts) and add to the soup. Allow to re-heat then ladle into deep soup plates and serve immediately, garnished with chopped parsley.
© Dyfed Lloyd Evans
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