Brotchan Foltchep
Source of Recipe
the web
Recipe Introduction
This soup probably started out as oatmeal porridge enriched with leeks and milk, and has been eaten in Irish monasteries for about 1400 years
or more.
List of Ingredients
3 or 4 medium-size leeks, about 1 1/2 pounds
1/4 to 1/2 stick butter (1 - 2 ounces)
2 cups chicken or vegetable stock
2 cups milk
1/2 cup heavy cream
3/4 cup raw, steel-cut porridge oats, like McAnn's
Parsley (flat Italian, chopped) for garnishing
salt and white pepper to taste
Recipe
Wash the leeks well. They are usually muddy and sandy. Remove any visible dirt or grit. Trim off the root ends and discard. Starting at the white, root ends, slice the leeks thinly. Place in a deep bowl of cold water, and rub the leeks between your hands, gently, to separate the rings and encourage the last of the grit to sink to the bottom. Lift the leek slices off the surface till the bowl has nothing left in it but water and mud. Drain the leeks in a strainer and set aside.
In a large, deep saucepan, bring the stock and milk to a simmer. Stir in the oats, bring almost to a boil, and simmer for 20-30 minutes, or until the oats are done.
While the oats are simmering, melt the butter in a deep saute pan, over low heat. Sweat the leeks for five or ten minutes, until they begin to soften, but not brown. When the oats are about half done, add the leeks and their butter to the pan of soup. The leeks and the oatmeal should be done at the same time.
Take the pot off the heat, stir in the cream, and season with salt and white pepper to taste. Garnish with the parsley.
Serves 6.
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