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.
- 4 cups stock and milk, mixed Add to list
- 1/2 cup rolled oats Add to list
- 3 medium-sized leeks Add to list
- Sea salt and freshly ground black pepper Add to list
- Pinch of ground mace Add to list
- 2 tablespoons, rounded, freshly chopped parsley Add to list
- Whipping cream, for garnish (optional) Add to list
- Chopped parsley or chives, for garnish (optional) Add to list
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.
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