Oatmeal has been a part of the cuisine of Ireland since before recorded history of the peoples there, and this soup is representative of what was available to the ancient Irish. Irish cuisine has always relied on hearty warming foods that help fight the chill of this cold and wet country.
- Yield: 1.75 quarts
- 3 oz Butter, clarified
- 5 oz Raw Rolled Oats
- 1 qt Vegetable Stock
- 12 oz Leeks, cleaned and sliced thin across their width
- 1 tsp Salt
- ¼ tsp Black Pepper
- 2 cups Milk
- Salt and Pepper, to taste
- ½ cup Parsley, minced
- In a pot large enough to hold all of the ingredients, add the butter and heat over a low flame.
- Once hot, add the oats and gently fry them in the butter, stirring constantly with a wooden spoon until oats become golden brown.
- Once the oats have been toasted well, stir in the vegetable stock and add the leeks, salt, and pepper to the pot.
- Bring this mixture to a gentle simmer over a medium flame; simmer for 45 minutes, or until leeks are tender.
- Once the leeks are tender, temper in the milk and adjust seasoning, if necessary; garnish with minced parsley.