Cheeky Cock-A-Leekie

This soup is a variation take on the original Scottish "peasant" cock-a-leekie soup, which is beleieved by some to be the oldest soup known. Legend has it that cock-a-leekie soup started out as a means of using the loosing cock from a cockfight. There are also some accounts of capon being used, who really knows. The particular re-invention I present here bridges elements of pho with the traditional heavy leek and prune cock-a-leekie. Perhaps you're thinking "why did you call it cock-a-leekie then? I searched "cock-a-leekie" and this bogus fusion jazz arrived! Well tough/just try it! Perhaps you also think prunes seem like and odd item to put in soup. I originally thought so too. In all honesty though I think it is brilliant, kudos to whoever came up with this addition. C.M. de Talleyrand apparently said that the prunes should be removed after cooking but I like them better in, they provide a good sweet to balance the savory. You can put them in whole hog with the pits and all, just don't eat the pits! Or eat them if you like... This soup is easy and quick to make. I hope it works you into a true cock-a-hoop.

Ingredients

1 lbs. beef tendon

~4 litres beef stock

3 large leeks

1 can prunes or ~10-12 prunes

1 chopped hot pepper

1 star anise

clove(s)

salt

pepper

1.) using a large soup/stock pot immerse the beef tendon in ~4 litres of warm stock (beef or chicken or vegetable also all work well). Let the beef tendon simmer while you prepare the rest of the ingrideints. Beef tendon is delicious but takes a while to get soft and a little extra simmering just thickens the pot, so to speak. I used nervetti...there are a bunch of different forms to obtain tendon, prepare as prescribed.

2.) rough chop the leeks and hot pepper(s) to a desired size and add to the simmering pot.

3.) add salt and pepper to taste, a star anise and desired cloves (all to taste, as well as any other spices you would like, IT'S YOUR SOUP AFTER ALL.)

4.) bring the mixture to a boil and then reduce the heat to medium and slow simmer for ~30 mins.

5.) after ~30 mins. add the prunes (I use canned prunes but anything will do. It is also up to your discretion as to how much of the prune syrup you want to include if you are using canned prunes. I usually drain the majority of fluid and leave just a touch for sweetening).

6.) let this concoction simmer for ~5-10 minutes then turn off the heat and serve as hot as you would like.

I usually remove the star anise (and, if I can find them, the cloves) before adding the prunes. It is up to you how you like to deal with this flavouring element.

WARNING: if you make this soup and then put it in the fridge to eat at a later date (as I did) it might/likely will gelatinize (as mine did). Impromptu aspic? This soup definitely lives up to the requirements of Meg Dod that cock-a-leekie must be “…boiled down…until it become[sic] a lubricious compound.” Don’t sweat though. Just scoop a dollop the size you would like, flop it in a bowl, add a touch of water and moosh the gelatanize blob then microwave. This, in my experience, will return the blob to its original tasty consistency.