For a couple years now, friends of mine host a Robbie Burns Night supper on the
weekend nearest to Robbie Burns’ Birthday on January 25. This year we celebrated
early, so let the pot luck commence!230px-pg_1063burns_naysmithcrop
We do the party potluck style, with everyone bringing a traditional Scottish dish to be part of our feast. Our host provides Haggis, both meaty and vegetarian, and we supply the mashed neeps (turnips), mashed tatties (potatoes), roasted veg,and cock-a-leekie soup (chicken and leeks). Shortbread and other goodies are also popular, and we enjoy some Scotch and other spirits.
For the past couple years I have been tasked with bringing soup. The first year I found my recipe in a book that was published for the Queen’s Diamond Jubilee and was full of traditional dishseven-british-cook-book-coveres from around the United Kingdom. However, that first year it was a bit
bland so last year I set out to make a much better soup recipe. This year I’ve got it down to an art, and I’m going to share it with you.
Since it’s essentially just a glorified Chicken Soup recipe, this is also a good one to have on hand for days not meant to celebrate Scottish Poets and food. But like my grandmother I don’t have an exact recipe, since it mostly involves throwing soup ingredients into a crockpot and letting it simmer until hot and delicious.
Ingredients, listed in order of importance:
3-5 Chicken breasts, skinless and boneless
6-8 cups Chicken Stock
1 large Leek
Olive Oil
Balsamic Vinegar
Salt and pepper
Herbs and Spices, including Sage, Thyme and Rosemary
Butter
Carrots
Celery
Yellow Onions
img_20170122_1710174Fill a large crockpot or soup pot with chicken stock and let simmer on low. Finely chop your herbs and add to the broth to simmer.

img_20170122_1648535

Prepare your chicken breasts with olive oil, balsamic vinegar, salt, pepper and Thyme. Roast for 15-20 minutes at 350F until done. Pull apart and shred with a fork.img_20170122_1713193

Chop your vegetables into bite sized chunks. If you’re not familiar with chopping a leek,
cut it in half length wise and rinse it in cold water. Then slice it width wise into bite sized pieces.
A leek is a sweeter tasting onion, and looks kind of like a really big green onion. You can
include from just above the bottom of the leek to where the
stalk starts to split into leaves.
img_20170122_1703203How much vegetables you want to include is based on how you like you’re soup. I like to
have lots, so I usually do 7 – 8 carrots, 4–5 stalks of celery and a full onion.
img_20170122_1721271Fry your vegetables in butter, and let cook until soft.
Add chicken and vegetables to the pot and let cook for at least an hour to get the full flavour.
Enjoy!
img_20170122_1722086
For a proper Robbie Burns Night Feast remember to read the Selkirk Grace (a poem by Burns), the Ode to Haggis (Also by Burns), and enjoy lots of food and Scotch. After dinner read poetry, preferably of the Scottish Variety, watch a Scottish movie (or one with Scottish actors) and sing Auld Lang Syne.
Now you’re prepared for tonight’s festivities.
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s