This ancient Scottish soup is normally made with Beef and Chicken to flavour the broth but here, I'm using only Chicken ....the unusual combination of Leeks and Prunes is surprisingly delicious and the addition of Barley makes it a wholesome meal for a light supper!
RECIPE
Ingredients :
2 medium sized Leeks, sliced into 1/2 in rounds
1/4 cup pear barley
1 bouquet garni
2 skinless, boneless chicken breasts
3 – 4 cups quality home-made Chicken/Beef Stock
8 – 10 ready-to-eat prunes
salt & freshly ground pepper, to taste
1 Tbsp chopped fresh parsley
Method :
- Pour the chicken/beef stock in a saucepan and add in the chicken breasts and bouquet garni, bring to a slow bowl and simmer for 20 – 30 minutes, skim off any scum when the stock comes to initial boil and occasionaly when simmering….when done, strain the stock and keep the chicken breasts aside
- Meanwhile, rinse te pearl barley and cook it in a pan of boiling water for 10 minutes, drain and add to the stock, bring it to the boil and lower heat and simmer gently for 15 – 20 minutes until the barley is just cooked and tender
- Season with salt & freshly ground pepper to taste
- Add the prunes and leeks to the pan, bring to the boil and simmer for 10 minutes or until the leeks are just cooked
- Slice up the chicken breast, add to the soup and reheat if necessary and ladle into deep soup plates and garnish with sprinkle of chopped parsley, served up with some crusty bread if desired.
Food Is Ready 