Brotchan foltchep

Oatmeal is a great thickener, preferred over flour or pureed veggies. This leek and oatmeal soup is an Irish classic.

Ingredients

1 tablespoon butter (melted)
1⁄4 cup oatmeal
5 cups milk (better whole)
1 pinch mace (ground)
2 teaspoons salt (or to taste)
1 teaspoon pepper (or to taste)
3 cups leek (sliced)
1 tablespoon parsley (fresh leaves, chopped)
1⁄2 cup crouton (to garnish)

Instructions

  1. Heat the melted butter in a pot and add the oatmeal.
  2. Stir over a low heat until the oatmeal begins to brown and you can smell the toasting.
  3. Add the milk and season with the pepper, salt and mace to taste.
  4. Add the leeks and simmer slowly for 45 minutes.
  5. Stir in the chopped parsley just before serving.
Yield
4 servings
Nutrition: 289 estimated calories per serving
Preparation time 20 minutes
Cooking time 40 minutes
Total time
1 hour

Source

Irish traditions