Brotchan Foltchep

Brotchan Foltchep


  • 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 double cream, sour cream or creme fraiche


  1. 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.)
  2. Melt the butter gently in a saucepan, not allowing it to brown.
  3. Add the oatmeal and fry it in the butter, stirring until golden brown.
  4. Still stirring, pour in the stock and milk.
  5. Add the chopped leeks, salt, pepper and mace.
  6. Bring to a boil; then lower heat and simmer for about 30 minutes, until the broth is thick.
  7. Remove from heat, allow to cool slightly.
  8. Liquidize the soup in a blender or with a an immersion blender, or push it through a sieve.
  9. Reheat gently without allowing it to boil again.
  10. Garnish with sliced leeks, parsley and cream.

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