Brotchan Foltchib (Irish)

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Brotchan Foltchib (Irish)

 

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.

 

4 cups stock and milk, mixed (you can sub milk with soy milk too)

1/2 cup oatmeal

3 medium-sized leeks

2 tablespoons butter

sea salt and freshly ground black pepper

pinch of ground mace

2 tablespoons, rounded, freshly chopped parsley

whipping cream, for garnish (optional)

chopped parsley or chives, for garnish (optional)

 

Bring the stock and milk mixture to a boil over moderate heat and sprinkle in

the oatmeal. Stir well to prevent lumps forming, then bring to a simmer.

Trim the leeks, leaving the tender green parts, and cut them into rings about

1/2-inch thick. Wash thoroughly in cold water and drain well.

Melt the butter in a pan over low heat. Add the chopped leeks and cook until

they soften slightly.

Add leeks to simmering stock/milk mixture. Season with salt, pepper and mace and

simmer for 15 to 20 minutes more, or until the oatmeal is cooked.

Add extra stock or milk if the soup is too thick.

Stir in chopped parsley and serve in warmed bowls. Garnish with a swirl of cream

and chopped herbs. Serves 4.

 

 

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