Irish Leek and Oatmeal Broth

Two bowls of oatmeal leek broth on tray, with green flower tea towel, green and white celtic cross to side, white jug of cream to side, shamrock background,featured image.

Course: Dinner, Lunch, Starter

Cuisine: Irish

Prep Time: 15

Cook Time: 25

Total Time: 40

Servings:

Calories: 207kcal

Author: Jacq

Traditional Irish Leek and Oatmeal Broth, or Brotchan Roi, is a humble soup, that has been sustaining good Irish folks for centuries. Like many soups of old it's prepared with just a few every-day ingredients, 5 in total, but it's full of flavour and wholesomeness. Milky oatmeal broth enriched with fresh leeks is especially good for anyone who is feeling under-the-weather and in need of a nourishing meal that is comforting and warming, and gentle on the stomach.

Print Recipe

US Customary - Metric

Equipment

Soup pot
Immersion stick blender or food processer optional, as can enjoy the soup unblended if preferred
mixing spoon

Ingredients

Broth:

450 grams leeks [3 medium, washed well, trimmed and sliced thin, weight is after preparing]
50 grams pinhead oatmeal [steel-cut oats, Irish oatmeal, medium oatmeal, if you like a thicker broth you can add a little extra oatmeal, if you can't source this type oatmeal you can use rolled or porridge oats]
500 millilitres milk [I use oat milk but your usual milk will do fine]
2 litres vegetable stock [traditionally Irish leek & oatmeal broth would be prepared with chicken stock but as my family is plant-based I used a vegan chicken flavoured stock)
1 bay leaf

Garnish, optional:

1 bunch fresh parsley [or your choice of fresh herbs, chives or spring onions/green onions would also be a nice garnish]

Optional:

4 tablespoons cream [to drizzle over each bowl of broth, I used Alpro soya single cream but any cream is fine]

Instructions

Add the vegetable stock, bay leaf, along with a few pinches of salt and black pepper to a soup pot.
Bring to the boil and sprinkle in the oatmeal, stirring well.
2 litres vegetable stock, 1 bay leaf, 50 grams pinhead oatmeal
Boil over a medium heat for 10 minutes.
Next add the leeks and milk, and gently boil, over a low heat, for 10 minutes, but be careful not to fast boil as too high a heat might cause the milk to split.
450 grams leeks, 500 millilitres milk
Check the seasoning and add salt and pepper to taste, and remove the bay leaf.
Once the soup is ready it can be blended using a stick immersion blender, or once the soup has cooled blend in a food processor or stand blender. Alternatively, omit the blending if you prefer a more rustic soup.
Sprinkle some parsley over each serving and add a little drizzle of cream to each bowl if liked. Some grated nutmeg is also a nice addition.
1 bunch fresh parsley, 4 tablespoons cream

Notes

Nutritional information is provided for guidance only and is not a strict calculation as ingredients vary.
Leftovers can be stored in the refrigerator for 3 days.
Leftovers can be frozen for 2-3 months.
Reheat leftover broth by gently bringing to the boil over a low heat, stirring frequently, and just heat until piping hot.
If using a plant-based milk ensure that the milk copes well with heat such as a milk intended for hot drinks.
If the milk does split it can be fixed by blending the soup. The flavour is not affected.
If preferred omit the milk and just use vegetable broth and perhaps add cream to each bowl as its served.
If you can't source pinhead oatmeal you can use porridge oats or rolled oats instead.
For a gluten-free broth use gluten-free oats and gluten-free stock.
If you prefer a thicker broth you can add extra oatmeal.
Feeling under-the-weather? A cup of leek and oatmeal broth is a nice pick-me-up as it's nourishing, comforting, warming and gentle on the stomach.

Nutrition