Brotchan foltchep
Oatmeal is a great thickener, preferred over flour or pureed veggies. This leek and oatmeal soup is an Irish classic.
Instructions
- Heat the melted butter in a pot and add the oatmeal.
- Stir over a low heat until the oatmeal begins to brown and you can smell the toasting.
- Add the milk and season with the pepper, salt and mace to taste.
- Add the leeks and simmer slowly for 45 minutes.
- Stir in the chopped parsley just before serving.
Total time
1 hour
Cooking time
40
Preparation time
20
Yield
4 servings