Gluten-Free Cock-A-Leeky Soup

     Cock-a-leeky soup is a traditional Scottish soup that usually contains barley. Barley is a great soup ingredient, providing both flavor and texture.  Unfortunately, it also contains gluten. Whole  buckwheat groats are an excellent replacement. Buckwheat, despite its name, is not related to wheat and contains no gluten. You can get the groats  either toasted or untoasted: the toasted ones have a stronger browned flavor; the untoasted ones are milder. Both work well in soup, but I like the milder, untoasted groats better in cock-a-leeky. 

     It is traditional to cook chopped prunes into cock-a-leeky soup; an allergy to yeast is a brilliant excuse for doing no such thing.

     1-1/2 lb. boneless chicken, diced to 1/3” or so

     oil (See Oil in the Glossary)

     12 c. chicken stock (See Broth in the Glossary)

     5 c. washed, chopped leeks 

     2 celery stalks, washed and sliced

     leaves from a dozen sprigs of thyme (See Produce in the Glossary) or a 

          good sprinkle of dried thyme leaves (See Spices in the Glossary)

     leaves from ½ bunch parsley, chopped (See Produce in the Glossary)

     good sprinkle of black pepper (See Spices in the Glossary)

     2/3 c. buckwheat groats (either toasted or untoasted)

     salt (See Salt in the Glossary)

     Saute the chicken in a bit of oil.  Add the stock, leeks, celery, thyme, parsley and pepper. Bring to a boil. Add the buckwheat groats; bring back to a boil and simmer for 30 minutes. Salt to taste.

     Alternatively, if you have leftover cooked chicken: Bring the chicken stock, leeks, celery, thyme, parsley and black pepper to a boil, add the buckwheat groats, bring back to a boil and simmer for 15 minutes. Add 3 cups of diced cooked chicken and simmer for another 15 minutes. Salt to taste.