Description
Use Thanksgiving leftovers in the Scottish classic Cock-A-Leekie soup, to make Turk-A-Leekie soup.
Ingredients
Scale
Turkey Broth
- Bones from a cooked turkey, with clinging meat
- Green parts from a 1 pound bunch of leeks, rinsed
- 1 teaspoon black peppercorns
- 2 sprigs fresh thyme
- 2 teaspoons kosher salt
- Water to cover (3 to 4 quarts)
Turk-a-leekie soup
- 1/4 pound bacon, diced or 1 tablespoon vegetable oil
- White parts from a 1 pound bunch of leeks, rinsed and sliced into 1/4 inch rounds
- 1/2 teaspoon Diamond Crystal kosher salt
- 6 pitted prunes, cut in quarters (or rough chop them)
- 1/2 cup long grain white rice
- 3 quarts turkey broth (from above)
- 2 cups shredded cooked turkey meat (optional)
- Salt and pepper
- Minced parsley
Instructions
- Make Turkey Broth: Put the bones in the pressure cooker, add the leek greens, peppercorns, thyme, and 2 teaspoons of salt. Cover with water (or up to the max fill line on your pressure cooker), lock the lid, bring to high pressure, and cook on high pressure for 50 minutes in a stovetop PC, 1 hour in an electric PC. Let the pressure come down naturally, about 30 minutes. Scoop out as much of the solids as possible with a slotted spoon, then strain the broth through a fine mesh strainer. (At this point, the broth can be refrigerated for 3 days, or frozen for up to 6 months.)
- Cook the bacon: Wipe out the pressure cooker pot, then put it over medium heat and add the bacon. Cook the bacon until crispy, then scoop it out with a slotted spoon, leaving as much of the fat behind as possible.
- Saute the aromatics: Add the white part of the leeks to the pot, sprinkle with the 1/2 teaspoon of kosher salt, and stir to coat with bacon fat. Cook until the leeks soften and start to show a little browning on the edges, about 5 minutes. Stir in the prunes and rice, pour in the turkey stock, then stir in the reserved bacon and shredded turkey.
- Pressure Cook the soup:Lock the lid on the cooker, bring to high pressure, and pressure cook for 5 minutes (for both stovetop and electric PCs). Quick release the pressure, then open the lid away from you - the steam is still scalding.
- Season and serve:Taste the soup and add salt and pepper until the soup tastes full bodied. I usually add another 2 teaspoons of kosher salt and a half teaspoon of fresh ground black pepper. (Please don’t skimp on the salt - unseasoned soup tastes bland.) Ladle the soup into bowls, sprinkle with parsley, and serve.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Category: Pressure Cooker
- Cuisine: Scottish