Irish Oatmeal and Leek Soup
Known traditionally as Brotchán Roy, this hearty, creamy soup is a classic Irish dish often prepared during Lent. It relies on the subtle sweetness of tender leeks and the texture of steel-cut oats for a comforting, savory profile.
Ingrédients
- 1 tbsp whipped butter
- 1 1/2 cup leeks, white and pale green parts only · thinly sliced
- 1/2 cup Irish steel cut oats
- 4 cup fat-free reduced sodium chicken broth
- 1 1/2 cup fat-free milk
- Fresh cracked pepper
- 2 tbsp fresh chives · for garnish
Préparation
- 1
Melt the butter in a medium saucepan over low heat and add the sliced leeks.
- 2
Sauté the leeks, stirring occasionally, until they reach a soft consistency, which takes about 15 minutes.
- 3
Pour in the broth and milk, then increase the heat to high to bring the liquid to a boil.
- 4
Stir in the steel-cut oats and season with fresh cracked black pepper to taste.
- 5
Return the mixture to a boil, stirring occasionally, then lower the heat to a gentle setting.
- 6
Cover the saucepan and simmer until the oats are tender, approximately 45 to 50 minutes.