Brotchan Foldchep

• 3 leeks
• 1 ounce butter
• 3 ounces flake oatmeal (rolled oats)
• 600 ml / 2 1/2 cups "white stock": vegetable stock, or if preferred, chicken stock
• 300 ml / 1 1/4 cups milk
• Salt and pepper to taste
• A pinch of mace
• Chopped parsley
• 2 tablespoons single cream

You can substitute2 cups of diced potatoes for the oatmeal, or a blend of the two.

Directions;
Wash the leeks thoroughly and chop into chunks. (Save one chunk and slice into rings as a garnish, if liked: put these aside until the soup is done.)

Melt the butter gently in a saucepan, not allowing it to brown. Add the oatmeal and fry it in the butter, stirring until golden brown. Still stirring, pour in the stock and milk.

Add the chopped leeks, (potatoes if desired) salt, pepper and mace. Bring to a boil; then lower heat and simmer for about 30 minutes, until the broth is thick. Remove from heat, allow to cool slightly, and then either liquidize the soup in a blender or with a "stick mixer", or push it through a sieve.

Reheat gently without allowing it to boil again. Stir in parsley: serve and garnish with a swirl of cream and / or the previously sliced bits of leek (or stir the cream in when the parsley is added).

Irish Soda Bread goes well with this