from as far back as 1598, this traditional scottish soup of chicken and leeks is a great way to use up last night's leftovers.
6 c. (42oz) chicken broth
6 green onions, or small leeks, sliced every 1"
2 carrots, halved lengthwise then chopped
2 c. cooked chicken, torn in small pieces
1/4 c. cooked barley/ bulgar
4 whole peppercorns
1 clove
1/4 c. parsley, chopped
salt & pepper
* add a dash of cream if desired
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