Brotchen Roy

A broth of Kings! This is a traditional Irish soup. My mother-in-law’s family is Irish and I first experienced this soup at a family St. Patrick’s Day gathering. It is the first thing I think of when I know leeks are in season. It is so simple to make and so delicious. Don’t worry if you do not have mace in your cupboard. I honestly only have it because I make this soup every year. It is a bit more subtle than nutmeg, so if you are grating fresh nutmeg into the soup, add it gradually. I add more fresh chopped parsley and mace on top when serving.

5 Tbsp Butter

1 cup Oats

2 Leeks (about 2 cups) sliced into coins

3 cups Vegetable Stock

1 cup Milk

1 Bay Leaf

2-3 Tbsp chopped fresh Parsley

½ tsp ground Mace or freshly grated Nutmeg

Salt and Pepper to taste

In a medium pot, melt the butter over medium heat and add the oats, stirring until the oats are lightly toasted and fragrant. Add the stock, milk, and bay leaf and bring to a boil. Reduce to a simmer and add the chopped leeks and salt and pepper. Simmer for 30-35 minutes, stirring occasionally until thickened. Remove the bay leaf and throw in the chopped parsley and mace or nutmeg. Taste and add salt and pepper to your liking.

(Note: if you can get home grown celery, that is an amazing addition to this soup. Add about a chopped cup of it to the butter in the very beginning.)

~ Recipe and Photos by Meghan Feilmeier

Follow Meg on Instagram @meghan_moves and @meghan_feilmeier_photo