Brotchán Foltchep (Leek and Oatmeal Soup)

Brotchán Foltchep (Leek and Oatmeal Soup)

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Credit: International Cuisine (Delmar Cengage Learning, © 2008) by Jeremy MacVeigh
The National Culinary Review, April 2012

Ingredients

3 oz. butter, clarified
5 oz. raw rolled oats
1 qt. vegetable stock
12 oz. leeks, cleaned, sliced thin across width
1 t. salt
¼ t. black pepper
2 cups milk
Salt and pepper, to taste
¼ cup minced parsley

Instructions

Method: Put butter in large pot; heat over low flame. Once hot, add oats; gently fry, stirring constantly with wooden spoon until oats are golden-brown. Stir in vegetable stock; add leeks, salt and pepper. Bring mixture to gentle simmer over medium heat; simmer for 45 minutes, or until leeks are tender. Temper in milk; adjust seasoning, if necessary. Garnish with minced parsley.

Yield

1.75 quarts (approx.)

Tags

Soup, The National Culinary Review

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