Irish Leek and Oatmeal Broth

• 份量: 4 servings
• 准备时间: 15 minutes
• 总时间: 40 minutes

配料

450 grams leeks ([3 medium, washed well, trimmed and sliced thin, weight is after preparing])

50 grams pinhead oatmeal

500 millilitres milk ([I use oat milk but your usual milk will do fine])

2 litres vegetable stock

1 bay leaf

1 bunch fresh parsley ([or your choice of fresh herbs, chives or spring onions/green onions would also be a nice garnish])

4 tablespoons cream ([to drizzle over each bowl of broth, I used Alpro soya single cream but any cream is fine])

步骤

Add the ingredients.

Add the vegetable stock, bay leaf, along with a few pinches of salt and black pepper to a soup pot.Bring to the boil and sprinkle in the oatmeal, stirring well.

Cook.

Boil over a medium heat for 10 minutes.

Add ingredients.

Next add the leeks and milk, and gently boil, over a low heat, for 10 minutes, but be careful not to fast boil as too high a heat might cause the milk to split.

Season.

Check the seasoning and add salt and pepper to taste, and remove the bay leaf.

Blend.

Once the soup is ready it can be blended using a stick immersion blender, or once the soup has cooled blend in a food processor or stand blender. Alternatively, omit the blending if you prefer a more rustic soup.

Garnish and serve.

Sprinkle some parsley over each serving and add a little drizzle of cream to each bowl if liked. Some grated nutmeg is also a nice addition.

营养

• 卡路里: 207 kcal
• 总脂肪: 5 g
• 饱和脂肪: 1 g
• 不饱和脂肪: 2 g
• 钠: 115 mg
• 总碳水化合物: 38 g
• 膳食纤维: 5 g
• 总糖: 15 g
• 蛋白质: 6 g