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,
Fish soup bee hoon shallots, and fish roe. For the vegetarian version of the dish, fish meat is substituted with tofu. The fish is boiled and added to a bowl of fish soup. The fish may also be fried. The soup is boiled for about twenty minutes, though a broth made from fish or pork bones boiled for several hours is sometimes used as a base. The dish is served hot. Grace Chen of "The Star" writes that fish soup bee hoon is "to Singaporeans what the char kway teow is to Penangites". Catherine Ling of "CNN" describes fish soup bee hoon as one