A traditional soup in Scotland and often served at Burns Suppers. It dates back as early as the 16th century. A popular and reliable treat for soup-lovers. 

Ingredients

1 4lb/1.8kg boiling fowl
1lb/450g leeks
4pts/1.8ltr stock or water
1oz/28oz long grain rice
1 teaspoon brown sugar
Salt and pepper
Garnish of thyme, bay leaf & parsley

Method

Place the fowl in a large saucepan and cover with water. Bring to the boil and remove any scum that appears. Allow to simmer as you prepare the following. Clean and cut the leeks into 1inch/2.5cm pieces. Take around 3/4's of the leeks, bundled herbs, salt and pepper seasoning and place into the saucepan. Simmer gently for 2-3 hours, remembering to add water if necessary.

After the cooking time is reached, remove the fowl.  The fowl may be cut up into small pieces and added to the soup, or used for another meal. 

Now add the long grain rice and the remaining leeks and simmer for another 30 minutes. Taste the soup for seasoning.  Serve hot with a decoration of chopped parsley.