Brotchan Foltchep


  • 2 cups milk
  • 3 cups chicken stock
  • 1/4 cup pinhead oatmeal (also called Irish steel cut oatmeal. I use McCanns brand)
  • 2 tablespoons unsalted butter
  • 6 leeks, washed, trimmed, and sliced into 1/2-inch pieces
  • 1/4 teaspoon ground mace
  • Salt and pepper


  • In a large pot, bring the stock and milk to boil over medium heat. Sprinkle the oatmeal, stir occasionally to prevent lumps forming, simmer gently.
  • Melt butter in a separate pan, cook sliced leeks over low heat until softened slightly. Add leeks into the pot with the stock mixture. Simmer for about 15-20 minutes, or until the oatmeal is fully cooked. 
  • Season with ground mace, salt and pepper. Ladle soup into individual bowls and serve hot.