Cock-a-Leekie Soup

In a stockpot, warm the butter over medium heat. Add the leek tops, celery and carrot; sauté until softened, about 5 minutes. Add the wine, peppercorns and dill and sauté until the liquid evaporates, another 3 minutes. Add the chicken broth and bay leaves and bring to a simmer; reduce heat to low and gently simmer for 30 minutes. Strain the broth, rinse out the stockpot and return the stockpot and broth to the heat.

Increase heat to medium-low, then add the leek bottoms, prunes and leftover chicken. Simmer until the leeks are softened, about 20 minutes, then add salt to taste and serve.