As noted in the previous post, it is likely that it was Scotland’s French allies who introduced the leek into Scotland — at very least, the French encouraged their use in Scottish recipes. Probably the most well-known use of leeks in Scotland is the country’s famous cockaleekie soup.
Cockaleekie soup would traditionally be served as a soup course, with the chicken removed and served later, probably after the haggis. However, I like the more recent, semi-traditional versions that can, with the addition of salad and bread, be a whole meal. (Also, traditionally, you’d be boiling an old fighting cock with its head and feet still on—so I don’t think you’ll be too disappointed that this has been updated.)
The addition of prunes is an item of controversy–some see them as immutable tradition, others view them as pollutants. I like the vaguely wine-like undertones they give the broth. You can make your own decision. If you opt for prunes, you need to use ones that still have their pits; if the prune has been pitted, the insides dissolve and make the broth muddy. Though I add prunes while cooking, and enjoy eating them myself, I recommend leaving them in the pot if serving this dish to guests, since a pit can be an unwelcome surprise in the midst of feasting. Continue reading