Wednesday, March 9, 2011

Leek and Oatmeal Soup with Boxty Bread

Leek and Oatmeal Soup with Boxty Bread

Ingredients for Leek and Oatmeal Soup

3 ounces butter
5 ounces rolled oats
1 quart vegetable stock
12 ounces cleaned leeks
1 teaspoon salt
1/4 teaspoon black pepper
2 cups milk
1/4 parsley minced

Ingredients for Boxty Bread

1 pound peeled russet potatoes
1 pound cooked mashed potatoes
1 1/2 teaspoon salt
5 ounces all purpose flour

Directions for Boxty Bread

• Preheat griddle to 350
• Grate the peeled potatoes into a bowl of 2 cups water
• Remove the grated potatoes from the water and mix them with the cooked mashed potatoes in a separate bowl
• Add salt and mix
• Once the bowl of water with the removed grated potatoes is clear enough to see the bottom, pour out the water carefully so that you save the potato starch at the bottom
• Add the starch to your potatoes
• Carefully add only a tablespoon at a time into the potato mixture and combine until it has become smooth dough. DON’T KNEED TOO MUCH
• Divide the dough into 2 pieces
• Roll both out into 2 large circles about 1/4 inch
• Cut into 6 equal circles
• Cook on griddle using some flour on the griddle for non-stick protection

Directions for Soup

• In a large pot add butter and heat over low flame
• Once, hot enough add oats and gently brown in the butter
• Once toasted brown add the vegetable stock, leeks, salt, pepper into the pot to start cooking
• Bring to a simmer over a medium flame and let cook for approximately 35-45 minutes or until leeks are tender
• Slowly temper milk into the soup and add seasonings as desired
• Add the parsley for garnishing

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