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This classic Irish Oatmeal Leek soup also known as Brotchán Roy, traditionally served during Lent. I love the creamy texture of a hearty bowl of oatmeal soup – total comfort food! I’m no stranger to oatmeal soup; growing up some of my favorite soups Mom prepared were made with oats.
Irish Oatmeal Leek Soup
More hearty comfort soup recipes I love are Cheddar Corn Chowder with Bacon, Potato Leek Soup and Roasted Brussels Sprouts and Cauliflower Soup.
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.
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
This classic Irish Oatmeal Leek soup also known as Brotchán Roy, traditionally served during Lent. I love the creamy texture of a hearty bowl of oatmeal soup – total comfort food!
Yield: 4 servings
- 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).
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Calories: 140.5 kcal, Carbohydrates: 23 g, Protein: 7.5 g, Fat: 3 g, Saturated Fat: 0.5 g, Cholesterol: 2 mg, Sodium: 529 mg, Fiber: 2.5 g, Sugar: 6 g