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,
Cuisine of Ceredigion member of the onion family that grew throughout Wales and thus merited a mention in the Laws of Hywel Dda, together with the cabbage. One notable dish is Pastai Cennin (Leek pasty) which combines leeks with a shortcrust pastry. Cawl is a soup or broth that was an important dish throughout Wales and would traditionally be eaten with a special cawl-spoon. This was made of wood to avoid burning the mouth on the hot broth. Traditionally, the broth of the cawl would be drunk first and the meat and vegetables eaten second. This is similar to the French dish pot