The "Auld Reekie" does not refer to the soup being "old and smokey" but to the origins of the recipe in Edinburgh which used to be called Auld Reekie in the days of coal fires. Which were certainly smoke-filled!

Cock-a-Leekie soup makes a regular appearance in Scottish kitchens but this variation has a special, and prized,ingredient - whisky from Scotland.


Ingredients:
3 lb chicken without giblets
3 slices of streaky bacon
1 lb shin of beef
2 lb leeks
1 large onion
2 turnips
5 fluid ounces Scotch whisky
4 pints water
1 level tablespoon dried tarragon, or equivalent fresh
Salt and pepper to taste
8 pre-soaked prunes (traditional!)



Mix the whisky, tarragon and sugar in the water. Chop up the bacon and place the chicken, bacon and beef in a large bowl and pour over the whisky marinade. Leave to soak overnight.
Place the chicken etc in a large soup pot. Chop up the leeks (reserve one) and onion and turnip, and add to the pot.
Salt and pepper to taste. Bring to a boil, cover and simmer for two hours, removing any scum as appears.
Remove the chicken from the pot, remove skin and bones. Chop the meat into small pieces and return to the pot.
Cut up the shin of beef, if required.
Add the prunes and the last chopped leek and simmer for 10 to 15 minutes.
It will serve up to eight people. Serve a fine single malt alongside.

Recipe adapted from: Traditional Scottish Recipes