This is a traditional soup in several cultures:
Scotland COCK-A-LEEKIE
An old cock (rooster) was boiled until the meat was soft. The cock was removed. Potatoes and leek were diced and added. Seasoned with salt and pepper. The resulting soup had a thick layer of fat on top. To finish, some meat was returned to the soup. Oatmeal was drizzled through the fat layer to form oatmeal dumplings. Just before serving chopped parsley was added. If you eat this soup you have to do what the Scots did - go plough fields for 10 hours a day: this will raise your HDL and protect you from the chicken fat!
France VICHYSOISE
Potatos and leeks boiled in chicken stock, seasoned, pureed and served chilled.
Stock
Vegetarian:
1 onion chopped
2 leeks white portion
1 carrot sliced
5 cloves garlic crushed or chopped
Olive oil
Sautee the onions, leeks and carrot gently in olive oil. Stir until onion starts to caamelize, do not burn the onion. When the onion is golden, add garlic and sautee for 1-2 minutes. Do not burn as this adds a bitter flavor.
Non-vegetarian (chicken)
1 lb. chicken necks and backs.
Boil in 2 quarts of salted water, 2 hours.
Strain stock, chill to remove fat.
Add:
1 chopped onion
2 leeks, white end, chopped
Simmer 1 hour.
Non-vegetarian, Chinese (strong source of calcium.)
Same as above but add 1/2 cup of rice vinegar, black if available. Boil for as long as you like: at least a day, or 4 hours in a pressure cooker. Some chinese kitchens have a pot going constantly. The chicken bones will be soft when the calcium has been leached out. The stock is then ready to be strained, chilled and have the fat removed.
Finishing the soup.
Add 4 large potatoes, diced.
Add salt and pepper to taste.
Simmer 10 minutes.
Half the leek greens thin lengthwise. Slice the leek greens thin, add to the soup and simmer 10 mins.
Finish with chopped parsley sprinkled in the pot just before serving, or sprinkled on the soup as garnish when served.