Cock-a-leekie soup

• vegetable oil↗1 tbsp tbsp
• medium-sized chicken1

  cut into pieces

• smoked bacon (lardon)↗180g g
• carrots↗2

  sliced

• celery↗2

  stalks, sliced

• leeks

  washed and sliced into thick rings (tops set aside)

• a splash of white wine↗
• bay leaf↗2
• thyme

  sprigs

• pitted plums
• high-quality bread

  for serving

Step-by-step instructions

1. 1

   Heat the oil in a large heavy pot until hot. Sauté the chicken pieces in batches until golden, then remove and set aside. Add the bacon, carrots, celery and the tops of the leeks, fry for 5 minutes until everything begins to brown. Pour off excess fat.

2. 2

   Add the white wine and quickly bring to a boil, scraping the bottom of the pot. Return the chicken pieces together with the herbs and add enough cold water to cover. Bring to a boil gradually, then simmer for 40 minutes until the chicken is tender.

3. 3

   Remove the chicken onto a plate, cover with foil and let it cool slightly. Strain the soup into a clean pot, discarding all other ingredients. Let it stand for a few minutes and skim off the excess fat that has risen to the surface. Separate the meat from the bones and tear it into large pieces.

4. 4

   Simmer the soup together with the chicken, leeks and plums for another 20–30 minutes. Season to taste and serve with very good bread.