Every year on January 25, Scots (and those who have plaid hearts), come together to celebrate the life and literary works of Scotland’s beloved poet, Robert Burns. Burns Night as it is called, is a night for making merry. Though celebrations vary among its participants, generally it’s a night to gather with family and friends to eat traditional Scottish fare, to be entertained by all things Burns, and of course, to drink whisky! At more formal occasions, the evening commences with the joining of hands as everyone sings ‘Auld Lang Syne’. Mr. C and I celebrate our own version of Burns Night, but to celebrate this event IN Scotland is definitely one of my bucket list dreams.
*You may click on the links embedded above if you are interested in reading my previous posts about Robert Burns.*
The traditional fare on Burns Night is usually some sort of soup (such as cock-a-leekie), haggis, neeps, tatties, and something sweet (like cranachan or clootie dumpling). Today, I would like to share with you my recipe for cock-a-leekie soup. I know it’s a funny sounding name, but really it’s just chicken soup with leeks. 🙂 The addition of allspice really takes the taste up a notch. Enjoy it on Burns Night or on any other occasion. It’s utterly delicious!