Cock-a-Leeky Soup

Perfect for Robby Burns Day! If you were a true fan of Scottish fare you would not only know who this famous 18th-century poet was but you would also be looking forward to January 25th. On that day you would enjoy a traditional helping of Haggis, Cock-a-Leeky Soup, and finish off with a wee dish o' Tipsy Trifle. What fun! Be ye enjoy'n the pipes while wearing your clan tartan or just need'n a change of pace, this soup will have you seeing castles in the mist and smacking your lips with every luscious spoonful.

• 2 Leeks, sliced and rinsed
• 1-1/2 cups pearl barley
• 3 stalks of celery, chopped including leaves
• 1 litre 2% milk
• 1/4 cup butter
• 2 tsp thyme
• 2 chicken breasts, boneless and skinless
• 1/4 tsp ground pepper
• 1 cup powdered chicken stock, bouillon
• 3 bay leaves

1. Place the 4-litre pot on the stove and set at medium heat.
2. Add butter, sliced leeks, and chopped celery to the pot.
3. Sauté until leeks and celery are fully cooked, browning.
4. Add diced chicken breasts, cook until fully cooked and browning.
5. Fill pot 3/4 full of water.
6. Add dry chicken stock and pearl barley.
7. Bring to boiling point stirring occasionally to prevent sticking.
8. Boil for 20 minutes, add milk.
9. Turn the heat down to a simmer and stir.
10. Add spices while stirring.
11. Wave the vapour of the soup toward your face breathing in the aroma and serve.