Cock-a-Leekie Soup

Ingredients:	Chicken	Stock cube
	Butter	Bouquet garni
	Leeks	Long grain rice
	Celery	Salt and freshly ground black pepper
	Water	Fresh parsley

What you do:

1. Wash your hands.

2. Cut the green part off the leeks, cut the top ½ cm off and put to one side.

3. Cut the “hairy” base off the white part of the leeks and split down the centre, then wash out any soil.

4. Cut into 1 cm slices.

5. Trim the celery and cut into ½ cm slices.

6. Slice the chicken breast into 2 cm pieces. Wash your hands and the knife and chopping board.

7. Melt the butter in a big saucepan and gently fry the white leek slices for about I minute. DO NOT let it turn brown.

8. Add the celery and fry fro another minute.

9. Add 1 pint of water to the pan and crumble in the stock cube, add the bouquet garni and the chicken, bring to the boil (bubbles rise rapidly to the surface), then lower the heat and simmer (bubbles only rise now and then) for 20 minutes until the chicken is cooked.

10. When the chicken is cooked remove from the soup with a slotted spoon and allow to cool on a plate.