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,
Carrot soup 1346 Battle of Crécy. Carrot soup can be prepared as a cream-style soup and as a broth-style soup. Vegetable stock or chicken stock can be used as ingredients in both styles of soup. Other vegetables may be used in the dish, including root vegetables, the latter of which may include garlic onion, shallot, potato, turnip and others. Carrot juice and orange juice can be used in its preparation, and some versions are prepared using puréed carrot. After cooking, the dish can be run through a sieve to strain it. The carrots used can be peeled or unpeeled, and the use