Name: Cock-A-Leekie Soup
Ingredients: 1 lg Onion, chopped; 2 lg Stalks celery, chopped; 6 Carrots, chopped; 1 lg Roasting chicken; 3/4 c Pearl barley; 6 Peppercorns; 4 Cloves; 6 lg Leeks; Salt & pepper to taste; 1/2 c Fresh parsley, chopped; 3 qt Water (approx.); 1/2 c Chopped prunes, figs, or; Raisins

CATEGORY	CUISINE	TAG	YIELD
Meats		Polkadot, Epona, Soups/stews, Poultry	1	Servings

INGREDIENTS

1	lg	Onion, chopped
2	lg	Stalks celery, chopped
6		Carrots, chopped
1	lg	Roasting chicken
3/4	c	Pearl barley
6		Peppercorns
4		Cloves
6	lg	Leeks
		Salt & pepper to taste
1/2	c	Fresh parsley, chopped
3	qt	Water (approx.)
1/2	c	Chopped prunes, figs, or
		Raisins

INSTRUCTIONS

In a large kettle, place onion, celery, carrot, and spices.  Clean leeks
thoroughly; chop coarsely, discarding any tough parts.  Rinse chicken and
discard any excess fat.  Add to kettle with leeks and barley. Cover with 3
qts. of water (or however much it takes to cover chicken). Bring to a boil,
skimming top.  Reduce heat to medium and simmer, partially covered for 1
hour. Remove chicken, bone and chop, then return to kettle. Add salt,
pepper, parsley, and prunes. Cook 15 minutes.
(recipe by Diane Napolitan of The Upper Crust)
* The Polka Dot Palace BBS 1-201-822-3627.  Posted by EPONA
Posted to MC-Recipe Digest V1 #706 by Lisa Clarke <lisa@gaf.com> on Aug 1,
9

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