St. Patrick’s Day is fast approaching, which means a girl named Kelly Jean is pretty much required to cook something Irish! I’ve been looking for something other than the standard corned beef and cabbage dinner and came across a soup called Brotchán Roy. Made from leeks and steel-cut oatmeal, it is thought to have been a stable for the ancient Irish culture.
Well, I feel like I found a four-leaf clover with this recipe! Everyone cleaned their bowls and my husband scraped the last bits out of the pot on the stove. This truly tasted like comfort food. And a bowl of comfort for only 4 PointsPlus to boot. The texture of the steel-cut oats had just enough “tooth” to give it a good mouth feel. And I just love the fact that my kids can now say they have had oatmeal soup (check that off the culinary bucket list )
I think my soup turned out more yellow than others I have seen because of the brand of vegetable broth I used (the broth was very yellow coming out of the box. I know, I usually make my own broth, but I didn’t have any in the refrigerator). Most other oatmeal leek soups looked much more pale and cream-colored.
Irish Oatmeal Leek Soup
1 Tbsp. unsalted butter
3 leeks, white and light green parts only, halved and sliced thinly
1 1/2 cups skim milk
4 cups vegetable stock (or chicken)
1/2 cups steel-cut oatmeal
fresh ground pepper
In a soup pot, melt butter over medium-low heat. Add sliced leeks, turn heat to low, and saute for 10-15 minutes or until soft. Add broth and milk. Turn heat to high and bring to boil. Add oatmeal and a few grindings of pepper and return to boil. Cover, turn heat down to low and cook until oats are tender, stirring occasionally, about 45 minutes. Serves 4.
Recipe from skinnytaste.com. Based on her calculations, each 1 1/4 cup serving has 4 PointsPlus.