Brotchán Roy (Irish Leek & Oatmeal Soup)
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Brotchán Roy or Brotchán Foltchep is a traditional Irish soup made from oats, leeks and often parsnips and carrots and a staple in many households. Oats and barley were the primary grains of Ireland before wheat started running amok. Likewise, parsnips and carrots were the dominant roots before the humble potato appeared. Like so many soups, feel free to alter this recipe, try adding in leafy greens or young nettle tops. Though many recipes call for adding milk (as a part of the total liquid) I prefer to leave it out and allow the creaminess to come from the oats breaking down. The oats are sweet in nature so don't hesitate to use more leeks. Just the perfect comfort food.
Servings Prep Time
4-6 servings 20 minutes
Cook Time
40 minutes
Servings Prep Time
4-6 servings 20 minutes
Cook Time
40 minutes
Brotchán Roy (Irish Leek & Oatmeal Soup)
Print Recipe
Brotchán Roy or Brotchán Foltchep is a traditional Irish soup made from oats, leeks and often parsnips and carrots and a staple in many households. Oats and barley were the primary grains of Ireland before wheat started running amok. Likewise, parsnips and carrots were the dominant roots before the humble potato appeared. Like so many soups, feel free to alter this recipe, try adding in leafy greens or young nettle tops. Though many recipes call for adding milk (as a part of the total liquid) I prefer to leave it out and allow the creaminess to come from the oats breaking down. The oats are sweet in nature so don't hesitate to use more leeks. Just the perfect comfort food.
Servings Prep Time
4-6 servings 20 minutes
Cook Time
40 minutes
Servings Prep Time
4-6 servings 20 minutes
Cook Time
40 minutes
Ingredients
Servings: servings
Instructions
  1. In a medium pan or medium heat, bring the stock to a boil. Reduce heat to simmer and spring in the oats. Stir well to keep the oats from clumping. In a skillet, melt the butter. Add in leeks and cook over gentle heat until soft. Add leeks and roots to stock and simmer for 30 - 40 minutes or until roots are soft. Season with salt and pepper. Serve garnished with parsley, maybe a little cream and chives. Garnish with parsley.
Recipe Notes

Recipe highlights - Oats are sweet, warming and nourishing. They are one of the grains high in iodine and therefore they help regulate the Kidneys and thyroid. Also high in silicon, oats calm the nervous system, and they moisten the intestines. Warming and comforting they anchor they root the spirit. The leeks are mildly pungent and help drain damp, aid digestion. The roots are high in fiber and complex carbohydrates providing a long steady energy level. They nourish the digestive system and aid the Stomach and Spleen.

Food energetics - Season - Late Summer/All.  This recipe helps counter Windy patterns.

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