Here is a more complex version of the classic Scottish cock-a-leekie soup.

5 cups chicken stock

2 leeks, white part only

6 ounces ground chicken

½ cup finely chopped leek leaves

½ teaspoon garlic

2 teaspoons fresh tarragon or ½ teaspoon dried

½ teaspoon Dijon mustard

2 tablespoons finely chopped prunes

1 tablespoon chopped parsley

Combine chicken, leek leaves, garlic, tarragon, prunes and mustard. Season well with salt and pepper. Using a heaping 1 teaspoon measure, roll into small chicken balls. Cook one to taste for seasoning. Reseason if necessary.

Bring soup to boil on medium-high heat, reduce heat to simmer and add remaining leeks and chicken balls. Simmer for 4 to 5 minutes or until chicken balls are cooked through. Ladle into 4 soup bowls and sprinkle with a little parsley. Serves 4.