Brotchan Foltchib

Serves: 4

Your rating: None (3 votes)

These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free egg-free iconEgg-free gluten-free iconGluten-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.

Ingredients

Preparation

Combine the broth and milk in a deep saucepan and bring to a boil over moderate heat. Sprinkle in the oats. Stir well to prevent lumps, then reduce the temperature to a simmer.

Melt the butter in a pan over low heat. Add the chopped leeks and cook until they soften slightly, about 8 minutes.

Add leeks to simmering oats. Season with salt, pepper and mace and simmer for 15 to 20 minutes, or until the oatmeal is cooked.

Add extra broth if you would like to thin the soup.

Stir in chopped parsley and serve in warmed bowls. If you like, garnish with a swirl of cream and chopped herbs.

Recipe by Jody Aliesan, Founder, PCC Farmland Trust

More about: leeks, oatmeal, soup

Comments

Chime in! (our commenting policy)
Please use proper table manners when sharing food for thought on this or any other PCC Natural Markets forum. If a food fight starts, email webmaster@pccsea.com to blow the whistle.

Post new comment

Post new comment

Login or register to post comments

Syndicate content

Navigation

Recipe search

Refine search   Tips »

User login