Brotchan Roy - Irish Leek and Oat Soup

     Welcome to the August 2020's edition of Soup Saturday Swappers! This even is hosted by Sneha of Sneha's Recipes and she challenged us to make a soup with oats. At first I didn't know what to think of soup with oats, but wanting to join in the fun I started researching something I could make.  After trying it I don't have enough good things to say. It was delicious. 

     This soup, called Brotchan Roy, is Irish. It is a rich and delectable dish that achieves that with just a few simple ingredients. The oats make it hearty and thick while the chicken broth and cream make it savory and rich. It's a meal that is economical, easy, quick, and so very delicious. 

Soup Saturday Swappers

Soups with Oats

• Vegetable Oat Soup by Making Miracles
• Irish Leek and Oat Soup by Pandemonium Noshery
• Savory Oat Congee by Culinary Adventures with Camilla
• Sweet Potato, Bacon and Savoy Cabbage Soup by Karen's Kitchen Stories
• Vegetarian Oats Soup by Sneha's Recipe

Brotchen Roy Recipe

3 leeks

2 Tbsp. butter

1 1/2 c. thick cut oats

8 c. chicken broth

2 c. milk

1 c. heavy cream

1/4 tsp. cracked black pepper

Sliced green onions, parsley, or chives, to garnish

Heat the butter in a medium pot. Add the leeks and saute until tender about 6 - 7 minutes. Add the chicken stock and bring to a boil. 

Stir the oats and pepper in to the pot and simmer on medium. Simmer the oats for 10 minutes and then add the milk and cream and simmer, gently, for an additional ten minutes, stirring often. 

Check consistency and add more milk to thin if needed. Ladle in to bowls and top with fresh herbs as desired. Serve immediately. 

To store: The soup with thicken as it sits. Store in the fridge in an airtight container. To reheat add some milk or broth and microwave of heat on the stove until the mixture is hot and the additional liquid is integrated in to the soup. Serve.