How To Cook Leek and Oatmeal Broth
This is a very old Irish soup recipe, traditionally served during Lent.
Ingredient for cooking Leek and Oatmeal Broth
- 1 pint milk
- 1 pint chicken or vegetable stock
- A knob of butter
- 3 rounded tablespoons oatmeal
- 4 leeks, trimmed, cut into 1 inch rings
- 2 tablespoons fresh chopped parsley
- Salt and pepper
- A little single cream to garnish (optional)
Method for making Leek and Oatmeal Broth
Mix the milk and stock together and pour into a saucepan. Add the butter, bring to the boil and then add the oatmeal, stirring well. Return to the boil and simmer for 10 minutes stirring occasionally. Add the leeks and seasoning, return to the boil and simmer for a further 15 to 20 minutes, stir in the parsley a few minutes before the end of the cooking time.
Serve garnished with a swirl of cream if desired
Other Irish soup dishes you may like to try
- Irish Potato Soup
- The Irish Farm House Broth
- The Cream of Turnip soup recipe
- Nettle soup
- The popular seafood dish cockle soup
- Traditional Irish smoked fish soup
- Parsnip and Apple Soup
- Pea And Ham Soup
- Irish Skink (Broth)
