Also known as Brotchán Roy, Leek & Oatmeal soup is an old traditional Irish recipe often served during the months of Lent.
This tasty Leek & Oatmeal soup recipe is still popular in Ireland.
Ingredients for Leek & Oatmeal Soup
The following ingredients are needed for this recipe.
- 1 Pint of milk
- Pint chicken or vegetable stock
- 2 Tablespoons of Irish butter
- 3 Tablespoons of Irish oats
- 4 Leeks
- Fresh parsley
- Salt & pepper
- Cream or Milk to garnish (optional)
Preparation
Take the leeks and remove and discard any leaves that are wilted. Place the remaining leeks on a chopping board, and chop them where they turn from white to green. The green leaves are not required for this recipe, you can discard or reuse them for something else. Chop the bottom, at the root. Give the leeks a good wash to remove any excess grit. You may need to separate the leaves to ensure they are fully washed. Once the leeks are washed, shake them dry and chop them every 1 inch. Place the leeks aside.
Rinse the parsley under cold running water, shake them to ensure all leaves get washed. Once washed, shake off the water and dry them. Place on a chopping board and chop the parley into fine pieces.
Cooking Leek & Oatmeal soup
- Place the butter into a pot and place on medium heat until it begins to bubble.
- Add the chopped leeks.
- Add some salt for seasoning and let it simmer for 3 minutes.
- Stir in the oats and simmer for a minute, ensure to keep stirring.
- Stir in the chicken or vegetable stock and simmer for 30 minutes.
- Check to ensure the oatmeal is cooked, if not then leave it for longer.
- Once the oats are cooked add the milk or cream, leave for another 3 minutes.
- Add salt & pepper if needed.
- Stir in the chopped parsley and cook for another minute.
- Serve when ready.
This simple, easy to make Irish recipe is highly recommended for anyone looking for a healthy recipe.
