Cock-a-Leekie Soup with a Prune & Leek Scone

Cook Time 1 hour

Servings 4-6

Ingredients

3 chicken maryland’s (leg/thigh portions)

3 leeks

2 litres of water

Bouquet garni (bay leaves/parsley/thyme)

Black peppercorns (approx 10)

Salt and white pepper

8 prunes

Bunch of chives

Prune & Leek Tear and Share Scone

6 prunes & 100g leek tops from your cock-a-leekie soup stock

275g plain flour

1 tsp bicarbonate soda

2 tsp cream of tartar

40g cold unsalted butter

150ml full fat milk

60g grated parmesan

Half tsp salt

2 heaped tbsp chopped chives

1 egg (for egg wash)

Method

Finely slice and thoroughly wash the green leek tops and add to your pan with the chicken, bouquet garni, peppercorns, seasoning and water. Bring to the boil and simmer for 20 minutes. Add the prunes and simmer for another 10 minutes.

Leave to cool, then remove 6 prunes and 100g leeks and keep aside for the scones. Remove the chicken and shred the meat off the bone.

Strain the rest of the stock and discard the solids. Put stock back in pan and add the whites of the leeks that have been cut into thick slices and washed. Simmer till tender then add the chicken for a few minutes then the chopped chives. Adjust seasoning and serve. Finish with black pepper and a squeeze of lemon juice. Serve with my Tear & Share Prune & Leek scone.

For the Prune & Leek Tear and Share Scone, rub butter into flour, bicarbonate, cream of tartar, salt to breadcrumb stage. Add finely grated Parmesan and chives and mix thoroughly.

Remove seeds from prunes and add them and leeks to a blender with your milk and blend till smooth. Add to dry ingredients and gently mix through. Tip out onto a heavily floured silicone sheet or baking paper and sprinkle heavily with flour. This is quite a wet dough. Gently fold together and pat them into a round. I use a pizza cutter to divide into 8 triangles. Slip baking paper onto a baking sheet and bake in a preheated oven at 205°C fan forced for 20 minutes (test with a skewer, if it comes out clean it’s done!)

These make an impressive centrepiece - serve whilst warm with lashings of butter and enjoy with your soup.