Cock-a-Leekie Soup

I hope y'all can get past the name!

Revised 8/19/2010 after further experimentation

Thumbnail from Wikipedia of cock-a-leekie soup

Despite the way the name may sound to modern ears, cock-a-leekie soup is a recipe from Scotland that has nothing to do with male urological maladies.

After seeing it discussed on a prior thread on 2.0: The Blogmocracy, and viewing a yummy-looking picture on Wikipedia, I was inspired to try it at home. I improvised a little; here's my recipe:

Cock-a-Leekie Soup

2 pounds fresh chicken pieces
2 leeks
1 medium-sized onion
4 cloves garlic
1 1/2 pounds potatoes (I used red new potatoes; use whatever type you prefer)
54 ozs. (or more) canned chicken broth (WITHOUT added salt)
1 bay leaf
Fresh parsley
Dash of celery seed
Dash of thyme
Dash of rosemary
Black pepper to taste
Dash of Jalapeno or Habanero sauce
2 cups egg noodles (optional)

Scrub the potatoes and cut them into sections, but do not peel them.

Chop the onion coarsely.

Peel and slice the garlic.

Wash and slice the leeks. If you haven't worked with leeks before, you have to be careful to remove the loose portion of the green leaves, because soil can be trapped between the leaves.

Put the chicken, the potatoes, the broth, the bay leaf, celery seed, thyme, rosemary, and black pepper (if desired) into a large pot.

Add a small part of the parsley, the garlic, the onions, and the leeks; reserve the rest for later.

Bring to a boil, then simmer for at least 90 minutes.

Remove bay leaf and discard.

Remove chicken pieces from the pot. Discard skin, cartilage, and bone. Return the meat to the pot.

Add the habanero sauce, the garlic, the onions, the leeks, and the egg noodles (if desired).

Simmer for another 10 to 15 minutes - no more.

Garnish with chopped fresh parsley and serve.

Makes at least 4 servings.

Note: The traditional version is garnished with thin slices of prunes. I didn't have any on hand, but you might want to try that. Some other recipe variations add rice, pearl barley, cream, or flour as a thickener.

Blazing Cat Fur: Allahbet Soup...

Blazing Cat Fur: Allahbet Soup...

Why you should boycott Campbell's Soup


The Suffering Bastard

Suffering Bastard cocktail with ingredients - click for more information

Long ago, far away, I partook of a "Suffering Bastard" cocktail in a Chicago restaurant. It didn't come in a fancy glass, but that was okay.

I don't have much of a sweet tooth (hardly any at all, as a matter of fact) and cocktails are a rarity for me. In the Serb tradition, I normally drink my liquor neat - no mixers, no ice, no prechilling. But as mixed drinks go, this one wasn't bad.

Classic Suffering Bastard Recipe from Drinks Mixer™:

1 1/2 oz rum
1 oz overproof rum
3/4 oz Orange Curacao liqueur
1/2 oz orgeat syrup
1 oz fresh lime juice
2 oz fresh orange juice

Shake all ingredients well and strain into an ice-filled double old-fashioned glass.

Garnish with slices of orange and lime, and serve.

Read more: Suffering Bastard recipe

All of these photos are clickable...

Another version of this drink uses gin instead of rum, and a mint garnish. Never tried it; I don't care much for gin, and I hate mint. (Click photo below for recipe.)

Suffering Bastard cocktail - click for alternate recipe

The classic Suffering Bastard tropical cocktail originated with Victor Bergeron, founder of the Trader Vic's Polynesian-themed restaurant chain. The Lope offers some commentary on the drink:

Once upon a time, Trader Vic's sold Mai Tai rum in one of the coolest containers that ever held anything; it was called "Mai Tai Joe" but that name was little-known to recent-year collectors who nicknamed it the "suffering bastard" decanter, after a drink served at Trader Vic's.

Trader Vic's Suffering Bastard Decanter (front)

Trader Vic's Suffering Bastard Decanter (rear)

Here's one of the matching Suffering Bastard mugs. They are no longer being made, but collectors sell them on the web.

Trader Vic's Suffering Bastard Mug

Martin Denny: Quiet Village (click to play)