Brotchan Foltchep

This is a leek soup that people in my family have been making for generations. I made it for a class the other night and they asked if I would post the recipe. If you don’t have leeks you can use wild garlic or chives.

Ingredients
3 leeks
1 ounce butter
3 ounces oatmeal (ground oats not rolled oats)
600 ml / 2 1/2 cups “white stock” (I use leftover lamb to make mine, chicken would work as well)
300 ml / 1 1/4 cups milk
Salt and pepper to taste
A pinch of mace or nutmeg
Chopped parsley
2 tablespoons double cream

Directions

1. Wash the leeks thoroughly and chop into chunks. (Save one chunk and slice into rings as a garnish, if liked: put these aside until the soup is done.)
2. Melt the butter gently in a saucepan, not allowing it to brown.
3. Add the oatmeal and stir it into the butter. Let it cook a bit until it gets a golden color.
4. Still stirring, pour in the stock and milk.
5. Add the chopped leeks, salt, pepper, and mace.
6. Bring to a boil; then lower the heat and simmer for about 30 minutes, until the broth is thick.
7. Remove from heat, allow to cool slightly.
8. Liquidize the soup in a blender or with a an immersion blender, or push it through a sieve.
9. Reheat gently without allowing it to boil again.
10. Garnish with sliced leeks, parsley, and cream.