Cock-A-Leekie Soup
From the Manassas Gourmet Club Dinner "An English Holiday"
Ingredients
  • 5C Water
  • 1/2C Pearl Barley, uncooked
  • 6Medium Leeks, 3-4 lbs
  • 2Tbsp Butter or Margarine, melted
  • 6C Canned, Diluted Chicken Broth
  • 1C Half & Half
  • 1tsp Salt
  • 1/8tsp Pepper
  • Fresh Parsley, chopped
Instructions
  1. Combine water and barley in a large saucepan
  2. Bring to a boil, then cover and reduce heat, simmering for 30 minutes
  3. Drain and set aside
  4. Remove and discard root, tough outer leaves and tops of leeks to where the dark green begins to turn pale.
  5. Cut leeks into 1/4" slices
  6. sauté leeks in butter in a large Dutch oven for 3 - 4 minutes.
  7. Stir in 3 cups of the broth
  8. Bring to a boil, cover and reduce heat simmering for 12 - 15 minutes or until leeks are tender
  9. Add reserved barley and remaining 3 cups of broth
  10. Cover and cook over med-low for 30 - 35 minutes or until barley is tender then remove from heat
  11. Stir in half and half, salt and pepper
  12. Ladle into individual bowls and garnish with parsley