Thursday, March 28, 2013

Brotchan Foltchep (Oatmeal Leek Soup)

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. 


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