Description
Prunes add interest to the flavour and colour contrast of the finished soup, but their addition or omission continues to arouse heated debate - my solution is to cook them separately in some of the stock.
Ingredients
For the stock
1kg/2¼lb knuckle or shin of veal, or boiling beef
3½ litres/6 pints water
bunch fresh herbs of your liking
1 boiling fowl or roast chicken carcass, some meat left on
To finish the soup
2 onions, finely chopped
1kg/2¼lb leeks, finely chopped
salt and freshly ground black pepper
To serve
125g/4½oz prunes, cooked in stock, stones removed
2 tbsp chopped fresh parsley
Method
1. For the stock, place the bones or beef into a pan with the water and herbs and bring to the boil. Turn down the heat, cover and simmer for about one hour, skimming off any scum that forms on the surface from time to time.
2. Add the fowl or chicken carcass. Simmer gently until just tender - this will depend on the age of the bird - or until the meat on the carcass has softened.
3. Strain the stock through a sieve into a large bowl and leave to cool. Discard the veal bones or beef. Skim off any excess fat and reserve.
4. Cut the chicken meat into small pieces and set aside.
5. To finish the soup, melt the reserved fat in a large pan and cook the onions until softened. Add the leeks, cover and cook over a low heat for around five minutes, stirring occasionally.
6. Add the strained stock and chicken meat to the pan and bring to the boil, then turn down the heat and simmer gently to heat through. Season, to taste, with salt and freshly ground black pepper.
7. To serve, pour the cock-a-leekie into bowls and stir in the prunes and parsley. Alternatively, serve the prunes separately.
