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,
Stracciatella (soup) alla romana" is traditionally prepared by beating eggs and mixing in grated parmesan cheese, salt, pepper, nutmeg, lemon zest, and sometimes semolina; this mixture is then gently drizzled into boiling meat broth, while stirring so as to produce little shreds (""stracciatelle"") of cooked egg in the soup. The resulting soup can be served in bowls containing a few thin slices of toasted bread, with additional parmesan grated on top. According to Ada Boni, "stracciatella alla romana" used also to be scented with marjoram. Other traditional Italian and Italian-American recipes suggest garnishing with chopped parsley. Some American variations of the soup