A classic Irish soup also known as Brotchán Roy, traditionally served during Lent.
When I first discovered Brotchán Roy, otherwise known as the King's Soup, I knew I would love it. It was said to have been the favorite dish of Ireland's celebrated sixth-century spiritual and literary icon, St. Columkille.
I'm no stranger to oatmeal soup; growing up some of my favorite soups Mom prepared were made with oats. Even as an adult, I love the creamy texture of a hearty bowl of oatmeal soup – total comfort food!
Steel cut oats are loaded with fiber, they are great for your heart and give the soup a wonderful texture. If you don't have steel cut oats, you can use Quaker oats, reducing the cooking time to about 25 minutes. If you're on a gluten free diet, make sure your oats are labeled gluten-free. This is my modified take on the classic, hope you like it!
Irish Oatmeal Leek Soup
Servings: 4 • Serving Size: Just under 1 1/4 cups • Old Points: 3 pts • Points+: 4 pts
Calories: 140.5 • Fat: 3 g • Protein: 7.7 g • Carb: 22.8 g • Fiber: 2.6 g • Sugar: 5.8 g
Sodium: 529 mg (will vary by brand of broth)
- 1 tbsp whipped butter
- 1 1/2 cups (3 large) leeks, white and pale green only, halved lengthwise, sliced thin
- 1/2 cup Irish steel cut oats (Use Bob's Red Mill gluten free oats for GF)
- 4 cups fat-free reduced sodium chicken broth (vegetarians use vegetable broth)
- 1 1/2 cups fat-free milk
- fresh cracked pepper to taste
- 2 tbsp fresh chives for garnish
Melt the butter in a medium saucepan over low heat; add the leeks. Cook, stirring occasionally, until the leeks are soft, about 15 minutes.
Add the broth and milk; raise heat to high and bring to a boil.
Add the oatmeal and fresh cracked black pepper to taste. Return to a boil, stirring occasionally; reduce heat to low. Cover and simmer gently until oats are tender, 45-50 minutes (less if using Quaker oats).