Follow these steps for perfect results
Chicken Stock
salt-free or low-sodium
Leeks
trimmed, quartered, and washed
Star Anise
whole
Chicken
cut into 8 pieces, skinned
Salt
to taste
Red Potatoes
halved
Dried Prunes
cut into 1/4-inch slices
Heavy Cream
Smoked Bacon
Mint Leaves
minced
Bring chicken stock to a boil in a large saucepan.
Prepare an ice bath.
Poach leeks in boiling stock for 2 minutes.
Transfer leeks to ice bath to cool, then drain.
Add star anise and chicken to the broth.
Simmer gently until chicken is cooked, about 30 minutes.
Transfer chicken and star anise to a bowl, cover with hot broth, and set aside.
Reduce remaining broth over high heat to 1 1/2 to 2 cups.
Boil potatoes in salted water until tender, about 20 minutes.
Add prunes and cream to reduced broth.
Boil until sauce thickens, about 15 minutes.
Fry bacon in a skillet until lightly browned and crisp, about 5 minutes.
Add leeks to bacon and cook until leeks brown, about 5 minutes.
Drain bacon and leeks on paper towels.
Season sauce with salt.
Drain potatoes and toss with mint.
Drain chicken, discard star anise.
Serve chicken on a plate, ladle with prune sauce, and top with leeks and bacon.
Add potatoes and serve.
Expert advice for the best results
Use homemade chicken stock for the best flavor.
Be careful not to overcook the chicken.
Adjust the amount of cream to your liking.
Everything you need to know before you start
20 minutes
Soup can be made 1-2 days in advance and reheated.
Serve in a rustic bowl. Garnish with fresh parsley and a drizzle of cream.
Serve with crusty bread for dipping.
Pair with a side salad.
Complement the richness of the soup.
Discover the story behind this recipe
Traditional Scottish soup often served at special occasions.
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