Eat Your Greens with this Delicious Cock-a-Leekie Soup
There's something about a pot of spring green cock-a-leekie simmering away that feels like a love letter to the season
- Roast Chicken
- 4 bone-in chicken thighs
- 1 tbsp olive oil
- Salt and black pepper
- Zest of 1/2 lemon
- Soup Base
- 1 tbsp butter
- 1 tbsp olive oil
- 3 large leeks, sliced (white and pale green)
- 2 garlic cloves, finely chopped
- 1 litre good chicken stock
- 60g pearl barley (about 1/3 cup), rinsed
- 150g spring greens or cavolo nero, finely shredded
- 200g baby peas (fresh or frozen)
- Zest of 1 lemon and juice of 1/2 – 1 lemon (to taste)
- Small bunch fresh mint, chopped (reserve some for serving)
- Salt and black pepper
- Optional: 1/4 tsp white pepper
- To Serve
- Extra mint leaves
- Lemon wedges
- Freshly cracked black pepper
- Drizzle of olive oil
Heat oven to 200C (180C fan) gas mark 6. Place chicken thighs on a tray, rub with olive oil, salt, pepper and lemon zest. Roast for 25–30 minutes or until golden and cooked through. Rest, then shred the meat from the bones. Save any roasting juices.
In a large pot, melt the butter with the olive oil over medium heat. Add the leeks and a generous pinch of salt. Cook low and slow for about 10 minutes until soft and sweet but not coloured. Add garlic and cook one minute more.
Pour in the chicken stock and the roasting juices. Add the rinsed pearl barley. Bring to a gentle simmer and cook for 25–30 minutes, stirring occasionally, until the barley is plump and tender.
Add the shredded spring greens and cook for five to seven minutes until just tender. Add the peas and cook for three minutes. Stir in the shredded roast chicken. Add lemon zest and juice to taste – you want a clean, bright lift.
Stir through most of the chopped mint. Taste and adjust seasoning with salt, black pepper, and white pepper if using. Ladle into warm bowls and finish with extra mint leaves, a squeeze of lemon, a crack of black pepper, and a drizzle of olive oil.
