Cock-a-leekie Soup

COCK-A-LEEKIE SOUP

GF
GLUTEN FREE

$19.00  / $9.50  PER SERVING

GF
GLUTEN FREE

SERVES 2

This genius, unexpected combination of just a few ingredients (leeks, chicken, and yes...prunes) yields a light, bothy soup with deceptively deep flavors. We know the prunes may surprise you, but trust us; the long simmer mellows their sweetness, and they work beautifully here. 


The dish originated in Scotland, but we first experienced it through Williamsburg’s much-missed Saltie restaurant (RIP). Our recipe is an ode to theirs, which is itself an ode to the British chef, Fergus Henderson’s.
 
  • Leeks
  • Prunes
  • Pasture-raised chicken
  • Organic olive oil

For best results, defrost overnight. Reheat with 1/4 cup water in a covered pot over medium heat, stirring occasionally, until contents are simmering. Ladle into soup bowls, and serve with bread and any other desired side.

Water, Chicken, Leek, Prune, Extra Virgin Olive Oil, Salt, Black Pepper.

SERVE WITH
Ipsa Icon

This genius, unexpected combination of just a few ingredients (leeks, chicken, and yes...prunes) yields a light, bothy soup with deceptively deep flavors. We know the prunes may surprise you, but trust us; the long simmer mellows their sweetness, and they work beautifully here. 


The dish originated in Scotland, but we first experienced it through Williamsburg’s much-missed Saltie restaurant (RIP). Our recipe is an ode to theirs, which is itself an ode to the British chef, Fergus Henderson’s.
 
Ipsa Icon

This genius, unexpected combination of just a few ingredients (leeks, chicken, and yes...prunes) yields a light, bothy soup with deceptively deep flavors. We know the prunes may surprise you, but trust us; the long simmer mellows their sweetness, and they work beautifully here. 


The dish originated in Scotland, but we first experienced it through Williamsburg’s much-missed Saltie restaurant (RIP). Our recipe is an ode to theirs, which is itself an ode to the British chef, Fergus Henderson’s.
 
Ipsa Icon

This genius, unexpected combination of just a few ingredients (leeks, chicken, and yes...prunes) yields a light, bothy soup with deceptively deep flavors. We know the prunes may surprise you, but trust us; the long simmer mellows their sweetness, and they work beautifully here. 


The dish originated in Scotland, but we first experienced it through Williamsburg’s much-missed Saltie restaurant (RIP). Our recipe is an ode to theirs, which is itself an ode to the British chef, Fergus Henderson’s.
 

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Ipsa is a new kind of frozen food company started by two longtime food professionals dedicated to changing how–and what–people eat at home.

In search of a way to put a civilized meal on our dinner tables with minimal effort, we stumbled into an old friend that had been sitting there the whole time, quietly minding its own business: our freezer.

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