This week, we’re focusing on ingredients that are in season during winter, including delicious recipes to try them out! Today, we’re celebrating leeks, a delicate allium that is perfect when you don’t want the full punch of an onion. And what better way to showcase leeks than with the Scottish classic Cock-a-Leekie Soup?

Cock-a-Leekie is known for its simplicity: just chicken, leeks, broth, and sometimes rice or barley. That’s it! This makes it a very easy dish for beginners in the kitchen. It’s the sort of dish that hits the spot on a cold day, and it soothes your soul when you’re feeling under the weather. It’s warm, and comforting, and perfect for the short days of winter.

TIP: Add a sprig of fresh herbs like rosemary and thyme to your broth while it’s simmering for a boost of flavor!

Cock-a-Leekie Soup
(Original recipe: The Clean Plate by Gwyneth Paltrow)

2 TBSP olive oil
1-2 leeks, cleaned and sliced
5 C chicken stock
2 C chicken breast or thigh meat, cooked
1/3 C rice, uncooked and rinsed
OPTIONAL: 1 spring of rosemary or thyme
Salt and pepper to taste

Heat the oil in a medium stock pot over medium heat, and sauté sliced leeks for 2-3 minutes.

Add the stock and increase the heat to a gentle boil. Add the rice, reduce the heat to a gentle simmer, and cook until the rice is tender, about 10 minutes.

Add the chicken and cook until heated through. Add salt and pepper to taste. Serve immediately.