Brotchán Foltchep (Brotchán foltchep)
Overview
Brotchán foltchep is a traditional Irish leek and oatmeal soup. Sliced leeks are softened in butter, then milk, or a mix of milk and stock, is added with a handful of pinhead or rolled oatmeal. The oats are simmered gently until they swell and lightly thicken the soup, which stays loose and creamy rather than turning into porridge. It is seasoned with salt, pepper and a little mace, and finished with chopped parsley or chives and a knob of butter. The taste is mild, sweet from the leeks and nutty from the oats.
History
Brotchán is the Irish word for broth, and foltchep means leeks. Oats and leeks were staples of the Irish diet for centuries before the potato arrived, and soups thickened with oatmeal are among the oldest dishes in Irish cooking. The soup is a reminder of that older rural food, and versions of it appear in Irish cookery books as one of the country's traditional dishes, still made at home on cold days.
Main ingredients
Leeks, oatmeal, milk, butter, parsley, chives. The soup is built on milk and oatmeal and is usually served hot. Diet: vegetarian; not usually gluten-free.
Explore: Leek soups · More soups from Ireland
Recipe
Method
- 110 min
Soften the leeks in the butter for 10 minutes without browning.
- 2
Add the milk and stock and bring to a simmer.
- 3
Sprinkle in the oatmeal, stirring.
- 425 min
Simmer gently for 25 minutes, stirring now and then.
- 5
Season, add the herbs and a knob of butter and serve.
- ✓
Serve. About 50 min from start to bowl.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
