Tomorrow is Burns Night, a traditional celebration of the life and work of Scotland’s bard, Robert Burns. This typically involves a hearty meal of haggis, neeps and tatties, as well as a recital of some of Burns’ most famous poems.

Alexander McCall Smith’s 44 Scotland Street novels often involve descriptions of delicious food, and the traditional Burns fare of Cock-a-leekie soup is served in 44 Scotland Street. Anna Marshall compiles some of the food included in these novels in her wonderful book The 44 Scotland Street Cookbook. Below is her interpretation of Cock-a-leekie soup, perfect as a starter for a traditional Burns Night supper.

Conservative Cock-a-Leekie Soup

As served at the ill-fated South Conservative Ball in the Braid Hills Hotel in 44 Scotland Street, the first book in the
series. Cock-a-Leekie soup is a traditional Scottish broth often served at a Burns Supper. There is fierce debate among culinary Scots about whether the recipe should include prunes.

Serves: 4–6
Prep: 10 minutes
Cook: 1 hour, 30 minutes

INGREDIENTS
4 leeks
1 small whole chicken (giblets removed)
2 bay leaves
2 litres (70 fl oz) cold water
4 carrots, roughly chopped
2 sticks of celery, roughly chopped
120g (4oz) long grain rice
Salt and pepper to taste
Handful of prunes (optional)

METHOD:

1. Remove the green parts of the leeks and place in the bottom of a large soup pot. Place the chicken on top and surround with 2 carrots, the celery and bay leaves.
2. Add enough cold water to cover the chicken (approx. 2 litres).
3. Bring to the boil then simmer for 1 hour, until the chicken’s juices run clear.
4. Remove the chicken and pour the stock through a colander into a bowl (not down the sink!), then pour it back into the soup pot.
5. Add the chopped whites of the leeks and the 2 remaining carrots. Cook for 10 minutes.
6. Add the rice and simmer for 15 minutes until cooked.
7. Shred the chicken, removing all bones, and add it to the broth.
8. Allow the chicken to heat through for a few minutes. Season to taste.
9. Serve sprinkled with slices of prune.