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COCK A LEEKIE WITH TENDER PRUNES

500 Soups by Susannah Blake
This classic Scottish soup is a real meal in a bowl. Adding barley ensures it's sufficiently sustaining to ward off hunger pangs between meals.
Serves 4


Ingredients

• 1/2 cup (3 1/2 oz.) pearled barley
• 5 cups chicken stock
• 1 tsp. dried thyme
• 5 juniper berries, crushed
• 3 large leeks, trimmed and sliced
• 1 cup ready-to-eat dried prunes, cut into bite-size pieces
• 2 cooked chicken breasts, cut into bite-size pieces
• Ground black pepper


Directions

Put the barley, stock, thyme, and juniper berries in a large saucepan. Bring to a boil, stir well, then reduce the heat, and cover the pan. Simmer the soup for about 25 minutes, until the barley is tender.

Add the leeks, prunes, and chicken to the soup. Re-cover and simmer for about 10 minutes, until the leeks are tender. Season with black pepper and ladle the soup into bowls.