Leek Soup ($2.53/pp serving 10-12)

This is a version of a Scottish leek soup. Traditionally it is called Cock-a-Leekie soup. And as with many nationalities, there are a few different ways it is done. My friend tells me true tradition would have used the "cock" or as we know it rooster, in place of the chicken. Some add barley or rice. The shank (they used a beef shin) is also optional and some add all the chopped chicken or just a little back in. Every week in this weather, I make a large pot of some type of soup, soup is very cost effective, a great way to use leftovers and to have meal ready at anytime.

1 Sweetgrass stewing hen
1 Sunnybrook beef soup bone (you could use any shank you prefer)
1 lg Old Path yellow onion, diced
6 c The Farm B/B leeks, separated in 4 c and 2 c
2 oz Scottish whiskey
1 c prunes
1/2 lb  Bacon (Wintergrass or Sweetgrass), chopped
1 tbsp brown sugar
2 tsp dried thyme or tarragon
2 1/2 qt of water
s/p

In a large stock pot, saute up the chopped bacon over medium heat. When the bacon is crispy, remove with a slotted spoon to a platter; set aside. Saute 4 c leeks and onion for about7 minutes or until soft. 
Add in herbs, whiskey, brown sugar, bacon, shank, stew hen and water. Bring to a boil, then reduce to a simmer, covered.

Skim off any scum that may rise to the surface and allow the soup to simmer for about 2 hours.

Remove shank and hen. Allow to cool enough to handle. Remove shank meat from bone and finely chop meat, return to pot. Remove skin from hen, and finely chop the meat, return to pot. Quarter the prunes, stir into pot. Finely chop remaining leeks and add to stock, season with s/p. (if you are adding rice or barley, do so now) Let soup simmer another 20 minutes (rice or barley will cook in this time).

Serve with crusty bread.