Brotchan Foltchep
| Irish Leek and Potato Soup or Leek and Oatmeal Soup |
Brotchan is an old Irish word for Broth and Foltchep is an old Irish word for chives. Folt meaning hair and cepa was the old Roman word for onion and so this is probably where it comes from.
This soup was probably started out as enhanced porridge and common things added were nettles, and any onion or garlic that could be had for flavor.
This soup blends very common items to the Irish diet. Leeks, oatmeal, and
later on in Irish history the potato.
This soup also has another name Brochan roy. "roy" seems to be a word that
Comes from the old word for king "ri" and perhaps was attached to this soup
that was fit for a king.
It may seem strange to put oats in a soup but it is like any grain it has thickening
powers. Leeks are a hearty vegetable that grows well in the Irish climate, and can
stay in the ground long into the cold seasons..
- 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
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