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(Scottish Chicken & Leek Soup)

2/3 c. barley

1 lean boiling fowl, 4-5 lbs.

salt and pepper

1 generous tablespoon butter

2 pounds leeks washed well and cut diagonally into 1" pieces

2 quarts water

Cover barley with water and soak
3 hours.

Cut the fowl into sections and season with salt and pepper

Place the pieces of fowl on the bottom of a large buttered saucepan,  placing the leeks on top and around

Add the barley and the water

Cover and gently simmer the soup for about
4 hours until the barley and chicken are done