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Prep Time: 20 Minutes Cook Time: 240 Minutes |
Ready In: 260 Minutes Servings: 8 |
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In some parts, 2Tblsp of pinhead oatmeal is added for the last 30 minutes turning this classic soup into a creamy version. Traditional from Scotland, this recipe is from Dorinda Hafner's Taste of Britain. Ingredients:
110 g prunes |
1 medium chicken |
2 slices streaky bacon |
2 large leeks, cut into rings |
1 2/3 liters water |
1 teaspoon salt |
1 teaspoon pepper |
Directions:
1. Pre-soak prunes 24 hrs in advance.
2. Put whole chicken, bacon, into a large saucepan,cover & bring to boil.
3. Reserve about 1/4 leeks and add rest to pan.
4. Simmer for 3 hours.
5. Skim any froth.
6. Carefully remove chicken from pan.
7. Cut meat into large serving pieces.
8. Stone prunes and add them to pot along with meat and remaining leeks.
9. Taste for seasoning.
10. Continue to simmer for 30 minutes.
11. Serve into soup bowls.
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