Why Does Soup Have to be Only For The Winter?

A deliciously satisfying consomme style chicken and leek soup that is not only healthy, but you can eat it any time of the year.  . 


Soups really are for year round. Of course there is nothing better than a piping hot bowl of soup on a freezing cold day. But soup is so easy to make, so low calorie and just tastes better the longer you keep it. It seems such a shame to restrict it to a winter dish, why not have it year round?

If it’s a really hot day, just warm the soup so that it isn’t cold. Have it just warm enough and have a cold, fresh crunchy salad with it. Some soups can also be eaten cold, but I don’t like cold soup so I am not going to even talk about them.

It’s just such a wonderful thing to eat, and you can make a ton of it to have all week or freeze. I have a giant mason jar that I keep in the fridge, with a low calorie soup ready to go.

What is the secret to a really great tasting soup? Find out here, Soup Secrets and Skinny Shallot Soup.

Skinny Shallot Soup

And for a decadent and rich soup, try my Blue Crab Chipotle Bisque.

Paleo Crab Bisque

For a light, fresh summer soup try my, Paleo Tomato Soup.

Paleo Tomato Soup

I have to include my good old, go to, throw it in one pot, lentil Soup.

Lentil Soup

Cock-a-Leekie Soup

This Cock-a-Leekie soup recipe is a Scottish dish that is served with prunes and thickened with barley. The prunes were originally added t0 increase the nutritional content and was served with sliced prunes a’ top. I like a thin broth, so this soup is consomme style. On April 14, 1912, this was served for lunch on the Titanic.

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Cockie Leekie Soup
  • Ghee or Butter
  • 2 Free Range Chicken Breasts - Cubed
  • 2 Leeks - Washed & Chopped
  • 1 Carrot
  • 2 Stalks Celery
  • 2 Bay Leaves
  • Dried Dill
  • 4 Cups Chicken Broth
  • Freshly Ground Sea Salt
  • 1 tsp Black Pepper Corns
  1. On a medium heat, melt the ghee and cook the green tops of the leeks, carrot and roughly chopped celery.
  2. Add the stock, pepper corns, bays, dill and salt. Cook for 45 minutes. Strain and discard the vegetables and pepper corns and bays.
  3. Return the broth to a clean pot.
  4. Brown the chicken in melted ghee in a skillet then place into the broth along with the juices from the chicken. It doesn't have to be fully cooked.
  5. Place the whites of the leeks and the chicken in the broth and cook on medium for 40 minutes.
  6. Serve when chicken is fully cooked.

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