Cock-a-leekie

Lettuce soup

• 1 CHICKEN, cut in pieces
• 2 CARROTS, cleaned and cubed
• 2 LEEKS, sliced
• 2 ONIONS, chopped
• 4 CLOVES
• 1 TSP VINEGAR
• 30 GRAM BUTTER
• HANDFUL PARSLEY, chopped

• 1 ONION, chopped
• 2 CLOVES GARLIC, chopped
• 250 GRAM LETTUCE, cut
• 4 CUPS CHICKEN STOCK
• 2 TBSP FLOUR
• 1 CUP CREAM
• 1 EGG YOLK
• HANDFUL PARSLEY
• 2 SLICES OF BREAD, cubed

Bring 6 cups of water to the boil and add the chicken pieces, one onion, the carrot, the cloves and salt to taste. Simmer for one hour. Sieve the broth, cut the chicken in pieces. Heat the butter and stir fry the remaining onion and the leek for five minutes; add the chicken pieces and stir fry three minutes more. Add the chicken stock and the vinegar, bring to the boil and simmer for 15 minutes. Sprinkle with parsley.

Orangeman's Holiday in Northern Ireland remembers the Battle of Boyne, fought on 12 July 1690, leading to the victory of protestant King William (heir to the House of Orange) over the catholic King James.  Click on culinary calendar for more links between cooking and history.

Stir fry the onion and the garlic 3 minutes; add the lettuce and the flour and stir fry 3 minutes more. Add the chicken stock, bring to the boil and simmer for 5 minutes. Puree the soup, add the cream and the egg yolk and reheat the soup until it almost boils. Fry the bread cubes in hot oil until golden brown (croutons). Pour the soup in plates, distribute the croutons and parsley over the soup.