Cock-A-Leekie Soup

Course: lunch or light main Serves: 6 Prep: 20 mins Cook: 1¾ hrs

1 left-over roast chicken

1 onion, cut into large slices (optional)

About 1.25 kg (2 lb 12 oz) leeks, sliced thinly, white and green parts separated, ends (bottoms) reserved 4 sprigs thyme

2 sprigs rosemary

1 bay leaf

1-2 tbs rapeseed oil (optional)

175 g (6 oz) prunes, pitted, halved or quartered

15 g (1 oz) chopped flat-leaf parsley 1 tsp chopped thyme

1 Using your fingers, separate the meat from the roast chicken carcass, leaving the skin and bones behind. Chop the meat into large, bite-sized pieces and set the meat aside in a large bowl, covered with clingfilm, in the fridge for later.

2 Put the skin and bones into a stockpot, cover generously with about 3 litres (5¼ pt) water and bring to the boil. Reduce the heat to a simmer, add the onion (if using), the ends (bottoms) of the leeks and the herbs and cook for at least 1 hour.

3 Once cooked, skim the scum off the top with a slotted spoon, then strain the liquid into a large bowl or container.

Leave to rest for a while before skimming off most of the fat, setting aside around 1 tablespoon.

4 Put a large clean stockpot over a medium heat, add the reserved chicken fat or, if you prefer, use the rapeseed oil, then add the whites of the leeks and fry gently for about 5 minutes. Add the reserved chicken stock and as much of the reserved chicken meat as you desire. You will not need to use all the meat, but it’s nice to get a little of the chicken in every spoonful. Add the green leeks, then simmer for 30 minutes. The green of the leeks should still be a vibrant colour at the time of serving. About 10 to 15 minutes before the soup is ready, add the prunes. Just before serving, add the parsley and thyme and stir through before spooning into bowls.