|Vegetarian cock-a-leekie soup sees the chicken replaced with potatoes|
I realise of course that the two principal ingredients of cock-a-leekie soup are chicken and leeks, so the idea of creating a vegetarian version may seem a little bit crazy. After all, how can it still be cock-a-leekie without one of the main ingredients? The reality is however that vegetarianism is significantly on the increase in today's world and it was after I shared a traditonal cock-a-leekie soup recipe on this blog a few months back that I gave thought to how I could create a vegetarian version. The obvious answer was to simply miss out the chicken but of course I had to replace it with something. Keeping it simple, I opted for potato and was delighted with the final result.
|Baby potatoes and leek for vegetarian cock-a-leekie soup|
Ingredients (Serves 6)
3 pints fresh vegetable stock
Stem only of one large leek
8 to 10 medium baby potatoes
Salt and pepper
6 ounces pitted soft prunes
Chopped flat leaf parsley to garnish
|Chopped potatoes and sliced leek for soup|
Wash the leek and potatoes thoroughly. Slice the leek in to discs about quarter of an inch thick. Quarter the unpeeled potatoes.
|Potatoes and leek are added to vegetable stock|
Pour the vegetable stock in to a soup pot. Add the leek and potatoes and put the pot on to a high heat to reach a simmer. Reduce the heat and continue to simmer for about twenty minutes or until the potato pieces are just softened.
|Prunes are an essential ingredient in authentic cock-a-leekie soup|
Prunes genuinely are an ingredient in traditional cock-a-leekie soup - this is not some strange addition I have devised! When the soup has been simmering for about fifteen minutes, add the prunes and stir. The prunes require only to be heated through.
|Prunes added to cock-a-leekie soup|
Taste the soup and season as required. Ladle in to bowls and garnish with the chopped parsley.
|Vegetarian cock-a-leekie soup ladled in to serving bowl|