Make this classic Scottish chicken and leek soup for the perfect winter warmer. Prunes add a sweet contrast to the rich savoury broth
Prep:15 mins
Serves 6
1 tbsp vegetable oil1 medium chicken, jointed into pieces180g smoked bacon lardon2 carrots, chopped2 celery sticks, chopped1-2 leeks, washed and cut into thick rounds (tops reserved)splash of white wine2 bay leaves½ bunch thyme sprigs15-20 stoned prunesgood-quality bread, to serve
STEP 1Heat the oil in a large heavy-based saucepan until hot. Fry the chicken pieces in batches until golden brown, then remove and set aside. Add the bacon, carrots, celery and leek tops, and fry for 5 mins until it all starts to brown. Pour off any excess fat.STEP 2Splash in the wine and boil rapidly, scraping the bottom of the pan. Return the chicken pieces with the herbs and add enough cold water to cover. Slowly bring to the boil, then simmer for 40 mins until the chicken is tender.STEP 3Remove the chicken to a plate, cover with foil and leave to cool slightly. Strain the soup into a clean saucepan and discard all the other ingredients. Leave to stand for a few mins and skim off any fat that rises to the top. Pull the meat from the chicken bones and tear into large chunks.STEP 4Simmer the soup with the chicken, leeks and prunes for another 20-30 mins. Season to taste and serve with really good bread.
