Preparation

This soup has been prepared in Scotland for hundreds of years. contains a mixture of meat and chicken seasoned with leeks and the added addition of dried plums. today plums are not always used.
if using meat, place in a large saucepan with 2 liters of water, cover and simmer for two hours before adding chicken. If you don't use meat, put the chicken in the hot broth to start making the soup. clean the leeks and place half of them tied. Bring to a boil, cover and boil for 1 hour. add the dried prunes and continue to boil for 30 minutes and then remove the chicken (and meat if using). cut the rest of the leeks and add them.
boil for 2 minutes. seasoning. Remove the bundle of leeks. Serve a piece of meat and chicken in soup plates and top with the broth, chopped leeks, and dried plums. To make serving easier, cut the meat and chicken into small pieces.

Ingredients

  • 1 kg. of meat
  • 1 large chicken
  • 1 kg. leeks
  • 18 dried plums
  • salt and pepper.