… and makes you smile a bit at the name. This is a variation on a Scottish soup that features chicken and, that Welsh favorite, leeks in a wonderful chicken broth with other vegetables. While this usually uses potatoes in it, my low carb version harkens back to pre-Columbus times in Europe when turnips were more popular.
With Thanksgiving approaching this coming week, it also occurred to me that it would be fabulous with left over turkey in it.
Creamy Cock-a-Leekie Soup
2 cups cooked Chicken or Turkey, cubed
2 large Leeks, cleaned and sliced (about three cups of sliced leeks)
1 medium Onion, sliced and chopped
3 stalks Celery, sliced thinly
2 medium Turnips, cleaned and cut into cubes
16 oz. frozen Cauliflower florets or 2 cups chopped fresh Cauliflower
1 cup loosely packed, torn Baby Spinach leaves
2 cups Chicken Broth
1/2 cup Heavy Whipping Cream
2 tablespoons Butter
1 teaspoon Garlic and Herb seasoning
1/2 teaspoon Pepper
1 teaspoon dried Parsley flakes or a handful of fresh Parsley
Salt to taste
Clean and prepare the leaks, making sure to wash any dirt off. You put the slices in a colander and rinse them off to make sure no dirt is in the inside rings. In a Dutch oven or large soup pot, melt the butter and sauté the leeks until they are limp and slightly tender. Add the onions and continue to cook until the onions are limp. Add chicken broth and garlic and herb seasoning and pepper. Stir well. Add the turnips, celery and cauliflower and stir the vegetables in.
Bring the pot to a boil, then lower the heat to a simmer. Add a cup of water, cover and simmer for about 35 to 40 minutes. Add the chicken or turkey, spinach leaves, parsley and cream and stir well. Check broth and add salt and water as needed. Cook until the chicken is hot, usually about 10 minutes. Serve with low carb bread or biscuits.
Makes about six 1 cup servings.
Nutrition Info: Calories 150 Net Carbs 9.6 g Protein 11.2 g
Posted on 11/19/2012