Küchenlatein

-=========	REZKONV-Recipe - RezkonvSuite v1.4
Title:	Cock-a-leekie soup
Categories:	Soup, Slow Cooker, Crockpot
Yield:	6 Servings

Ingredients

Source

Directions

1. Preheat the slow cooker if necessary - see manufacturers instructions. Thinly slice the leeks and separate the green slices from the white slices.

2. Heat the butter and oil in a frying pan, add the diced chicken and fry for 5 minutes, stirring until browned. Add the white leek slices and potato and fry for 2 more minutes.

3. Transfer the chicken and leek mixture to the slow cooker pot. Pour in the stock, then stir in the prunes and a little salt and pepper. Cover with the lid and cook on 'Low' for 4-6 hours.

4. When almost ready to serve, stir the reserved green leek into the soup and cook for 15 minutes. Unroll the pastry sheet and cut out 7 cm (3 inch) circles. Cut these in half, then arrange the semicircles on a wetted baking sheet and brush with the beaten egg. Sprinkle with a few salt flakes and the torn leaves from the thyme sprigs. Bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 7-8 minutes until well risen and golden.

5. Ladle the soup into individual bowls and serve topped with the pastry croutes.

:Preparation time: 35 minutes
:Cooking time: 4 1/4 - 6 1/4 hours
:Slow cooker size: standard

A traditional chicken and leek soup is given an unusual topping of oven-baked, thymeand salt-flavoured crispy puff pastry shapes. Serve the soup with warmed bread rolls or traditional fried bread croutons instead of the pastry croutes if you prefer.

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