This is a British peasant soup with variations as numerous as regions. Add another; the Pacific Northwest. I didn't go the long route using a chicken and leeks for the stock. I used the shortcut of starting with my own chicken stock. Having many quarts stored in the freezer, I could whip this soup up quickly. The only draw back is not having any chicken meat to add at the end when serving. I thought about that while at the store and took a peek at the chicken breast in the butcher's section. One package cost over $14.00!!! Whoa, this is PEASANT soup - we'll wing it without the bird.

Leeks are pretty high brow around here, too. I love them and thought them necessary to make cock a leekie soup. Without the 'cock' and without the 'leekie', what the heck would this soup be? A true peasant soup, indeed.

Ingredients:

• 2 quarts chicken stock, homemade or store bought
• 1 cup long grain rice
• Enough trimmed leeks to yield 4 cups
• Enough peeled carrots to yield 2 cups
• a little vegetable oil for the saute pan

Steps:

Empty 2 quarts of chicken stock into pot. I've left the fat on top to melt into the stock for added flavor. Add 1 cup of water and bring to a boil.

Peel the carrots and trim the ends. We decided to cut them into thin match sticks. Traditionally, I believe they are grated.

Saute the leeks and carrots in a little vegetable oil until wilted. Season with a little salt and pepper.

Add the carrots and leeks to the stock and rice. Cook on a slow simmer for 20 minutes. The vegetables will be tender and the rice exploded.

Adjust salt and pepper to taste. Serve.

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Cock a Leekie Soup