Brotchan Foltchib

Serves: 4

Your rating: None (3 votes)

These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free egg-free iconEgg-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

This traditional Irish leek and oatmeal soup is also know as Brotchan Roy. It's often adapted to make nettle soup in early spring, when nettle tops are young and tender.



Bring the stock and milk mixture to a boil over moderate heat and sprinkle in the oatmeal. Stir well to prevent lumps forming, then bring to a simmer.

Trim the leeks, leaving the tender green parts, and cut them into rings about 1/2-inch thick. Wash thoroughly in cold water and drain well.

Melt the butter in a pan over low heat. Add the chopped leeks and cook until they soften slightly.

Add leeks to simmering stock/milk mixture. Season with salt, pepper and mace and simmer for 15 to 20 minutes more, or until the oatmeal is cooked.

Add extra stock or milk if the soup is too thick.

Stir in chopped parsley and serve in warmed bowls. Garnish with a swirl of cream and chopped herbs.

Recipe by Jody Aliesan

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More about: leeks, oatmeal, soup


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