Cock-a-leekie soup this soup. The vegetarian version has leeks and may include mixed vegetables, chicken flavoured meat substitute and/or prunes. Cock-a-leekie soup Cock-a-leekie soup is a Scottish soup dish consisting of leeks and peppered chicken stock, often thickened with rice, or sometimes barley. The original recipe added prunes during cooking, and traditionalists still garnish with a julienne of prunes. While it is called "Scotland's National Soup", it probably originated as a chicken and onion soup in France. By the 16th century, it had made its way to Scotland, where the onions were replaced with leeks. The first recipe was printed in 1598,
Egg drop soup Egg drop soup Egg drop soup (traditional: 蛋花湯; pinyin: dànhuātāng; literally "egg flower soup") is a Chinese soup of wispy beaten eggs in boiled chicken broth. Condiments such as black pepper or white pepper, and finely chopped scallions and tofu are optional, but commonly added to the soup. The soup is finished by adding a thin stream of beaten eggs to the boiling broth in the final moments of cooking, creating thin, silken strands or flakes of cooked egg that float in the soup. Egg drop soup using different recipes is known to be a simple-to-prepare soup in different East