Scottish Onion Soup

Today I cooked a soup that is quite common in Scottish cuisine for lunch. Despite the number of letters in this recipe, cooking onion soup in Scottish is very easy and simple.
We wash and dry the chicken. The leek should also be washed and cut so that the pieces are no more than 6 mm wide. Peel the onion, stick the clove twigs into it and put it inside the chicken. Divide the chopped leek in half, put one part in a saucepan, then the chicken and pour cold water. Please note that the water should completely cover the chicken. Put the pan on the fire, bring to a boil.
As soon as the chicken has boiled, all the greens are washed, finely chopped and put in the broth, we also send peppers there. We will cook for 2 hours. Add the bay leaf about 10 minutes before the chicken is ready.
Now we take out the chicken. We take the greens, pepper and bay leaf out of the broth and throw it away. Cut the chicken into pieces and add it to the soup along with prunes.
Now I'll tell you a little secret: separately in 1 liter of water, boil the remaining leeks for 3 minutes, then rinse in cold water and add to a common saucepan. Because of this trick, your food will be bright and colorful.