March in our household is almost synonymous with Irish (themed) food, at least on the days leading to St. Patrick's day, and a few days afterward.
This year, I brined my own corned beef (very good!), made Baileys panna cotta (wonderful!), and baked Irish car bomb cupcakes (spectacular!).
When I found this one soup recipe from my Irish Food and Cooking cookbook authored by Biddy White Lennon and Georgina Campbell, I got very excited and thought that I was perfect for out meatless Monday meal.
Despite of the fact that it only has 6 ingredients, the soup certainly did not disappoint.
Serve with bread and some jam, if preferred.
- 2 cups milk
- 3 cups chicken stock
- 1/4 cup pinhead oatmeal (also called Irish steel cut oatmeal. I use McCanns brand)
- 2 tablespoons unsalted butter
- 6 leeks, washed, trimmed, and sliced into 1/2-inch pieces
- 1/4 teaspoon ground mace
- Salt and pepper
- In a large pot, bring the stock and milk to boil over medium heat. Sprinkle the oatmeal, stir occasionally to prevent lumps forming, simmer gently.
- Melt butter in a separate pan, cook sliced leeks over low heat until softened slightly. Add leeks into the pot with the stock mixture. Simmer for about 15-20 minutes, or until the oatmeal is fully cooked.
- Season with ground mace, salt and pepper. Ladle soup into individual bowls and serve hot.