BROTCHAN ROY – Irish soup
This thick, deliciously creamy soup is a traditional Irish recipe with humble origins; it’s very easy to make with just a few ingredients.
4 people
Ingredients
600 g leeks; trim off the tough, dark green parts of the leaves before weighing.
800 ml to 1 litre homemade chicken broth
Or 500 ml chicken broth + 300 ml whole milk
or 800 ml to 1 litre vegetable broth
80 g crushed oats (like in the original recipe) use rolled oats if you don’t have crushed oats in the pantry
60 g butter
3 tablespoons crème fraiche
1 clove
1 bay leaf
1/2 teaspoon nutmeg
Salt and pepper
Method :
This thick, deliciously creamy soup is a traditional Irish recipe with humble origins; it’s very easy to make with just a few ingredients.
4 people
Ingredients
600 g leeks; trim off the tough, dark green parts of the leaves before weighing.
800 ml to 1 litre homemade chicken broth
Or 500 ml chicken broth + 300 ml whole milk
or 800 ml to 1 litre vegetable broth
80 g crushed oats (like in the original recipe) use rolled oats if you don’t have crushed oats in the pantry
60 g butter
3 tablespoons crème fraiche
1 clove
1 bay leaf
1/2 teaspoon nutmeg
Salt and pepper
Method :
- Finely slice the leeks, then sauté them gently in butter in a cast-iron pot, stirring occasionally.
- Add the broth, clove, bay leaf, ground nutmeg, pepper, and rolled oats.
- Season lightly with salt, then cover and simmer for 15 minutes over low heat.
- Stir occasionally to prevent the flakes from sticking.
- Remove from the heat, stir in the crème fraiche, then serve immediately with a thick slice of lightly toasted sourdough bread.