Colman Andrews is the author of The Country Cooking of Ireland.
Brotchan Foltchep (Leek and Oatmeal Soup)
2 Tablespoons butter
3-4 leeks, trimmed and sliced into very thin rings
2 cups chicken stock
2 cups milk
1/2 cup Irish steel-cut oatmeal
1/2 tsp ground mace
Salt and pepper
Melt the butter in a medium saucepan over low heat, then add the leeks and cook, stirring occasionally for 12 to 15 minutes, or until the leeks are very soft.
Add the stock and milk. Raise the heat to high and bring to a boil, then sprinkle in the oatmeal. Add the mace and salt and pepper to taste, and return the liquid to a boil, stirring occasionally. Reduce the heat to low, cover and simmer for about 45 minutes.
Music: Boil the Breakfast Early by The Chieftains