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- 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
- 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, 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.
- Liquidize the soup in a blender or with a an immersion blender, or push it through a sieve.
- Reheat gently without allowing it to boil again.
- Garnish with sliced leeks, parsley and cream.