JJ leans into his Scottish heritage and brings you a classic Highland recipe that is great for a cool fall day.
(It Takes 2 host JJ Gordon and his groomsmen, honoring his Scot heritage)
Cock-a-Leekie Soup is as old as Loch Lomond and combines a fall taste with a simple soup that can be frozen for colder winter nights.
Cock-a-Leekie soup is like a chicken soup featuring the white base of a leak…and prunes. Yep, the ancient recipe includes prunes. Fortunately, you do NOT have to include prunes to get the full effect.
Scottch Cock-a-Leekie soup
2 Chicken legs
2 Large leeks
1 Large carrot
1 bay leaf
1/2 Cup Barley (optional – sometimes fine oatmeal is used)
3 Large soft, dried prunes
Put the legs in a large pan with water and bring to the boil. After an hour boiling, separate the chicken meat from the bone, discard the bones.
Wash the leeks well and chop off the coarse green parts, reserving the whites for later. Coarsely chop the carrot.
Add the leek tops, carrot and bay leaf to the pan. Season with a good pinch of salt and white pepper. Let simmer for a few hours.
Remove the carrot, bay leaf and leek greens and discard. Add the barley if using and cook for 15 minutes, then chop the white part of the leek into chunky circles and add to the pan. Cook for about 15 minutes until the leeks and (optional)barley are soft.
Roughly chop the prunes. And put them over the top of soup in a bowl.
Enjoy!
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(Amy Iler & JJ Gordon are talk-show hosts at 790 AM KFGO in Fargo-Moorhead. “It Takes 2 with Amy & JJ” can be heard weekdays 11am-2pm. Check out the show page on
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