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.
- 2 cups vegetable broth, plus more as needed Add to list
- 2 cups milk Add to list
- 1/2 cup rolled oats Add to list
- 2 tablespoons butter Add to list
- 3 medium-sized leeks, trimmed, cleaned and sliced thin Add to list
- Salt and freshly ground black pepper, to taste 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, for garnish (optional) Add to list
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, Founder, PCC Farmland Trust
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