Happy St. Patrick’s Day! In honor of the day, I’ve got an interesting recipe for you…something a little different than the typical Irish recipes you might have recently seen around the blogosphere.

Irish Oat and Leek Broth from Healthy Green Kitchen

I feel best when I stay away from sweets in the morning. Savory breakfasts are totally my thing, and I’ve extolled the virtues of savory oatmeal before. This oat and leek broth is a very traditional Irish recipe. I spied it in one of my favorite cookbooks (it also happens to be my only Irish cookbook), and wanted to try it right away because I love recipes with history, and because it’s another sweetener-free way to enjoy nutritious oats.

I was intrigued from my first glance at the recipe by how the oats are cooked in a milky liquid with leeks. I added some organic dandelion greens (amazingly healthy- I bought the ones I used in this recipe at my natural foods store, but soon I’ll be plucking them from my yard) and like the soup very much as is; it’s also great with cubes of leftover corned beef.

This dish is very simple, and delicious in it’s hot, soupy glory when it’s right off the stove.

Savory Oat broth from www.healthygreenkitchen

I refrigerated my leftovers and found that they really thickened up on standing- they are very enjoyable this way, as well, though you can always add more milk or water and heat to thin out the broth.

Recipe for Irish Oat Broth with Leeks and Dandelion Greens

Ingredients:

*2 cups raw or organic milk
*1 cup water, vegetable, or chicken stock, preferably homemade
*2 teaspoons butter (I used Kerrygold Irish butter)
*4 tablespoons organic thick rolled oats (Irish oats, if you like; make sure to use gluten-free oats if on a gluten-free diet)
*1 cup trimmed, cleaned and coarsely chopped leeks (white parts only)
*1 cup finely chopped organic dandelion greens
*coarse sea salt- to taste
*cracked black pepper- to taste

Directions:

1. Combine milk, water, and butter in a pot on the stove. Bring to a boil so the butter melts. Add the oats and stir to combine.

2. Add the leeks and the dandelion greens and reduce the heat to a simmer. Cover and cook for about 20 minutes, stirring every now and then, then turn off the heat and allow to stand for 5-10 more minutes.

3. Taste the "broth" and season with sea salt. Ladle into serving bowls and top with fresh pepper to taste. Add a pat of butter or a splash of raw/organic cream before serving, if desired.

Adapted from A Taste of Old Ireland.

Irish Oat Broth from www.healthygreenkitchen.com

 

16 Comments

  1. 1

    Sophie Delphis — March 17, 2011 @ 7:19 am

    What a delicious proposition! This I could make for lunch, in fact… the ideas, they are a-stirring.

  2. 2

    Kayla @ Fitter Than Choc — March 17, 2011 @ 8:28 am

    Oh yes! I’m a big fan of savory oats. I can almost imagine how good this taste. My version of savory oats is simply oats+vegetable/chicken stock + spring onions + pepper. I ought to try adding milk and dandelion greens too!

  3. 3

    veggietestkitchen — March 17, 2011 @ 8:53 am

    photographed beautifully, but it doesn’t sound like the most appetizing thing ;/ I’ll take your word for it though :)

    • Winnie replied: — March 17th, 2011 @ 8:57 am

      To each their own, I guess. I loved it :)

  4. 4

    Kankana — March 17, 2011 @ 12:32 pm

    not familiar with this but it looks so creamy and yummy .. i think i will try this sometime soon!

  5. 5

    Lynn — March 17, 2011 @ 3:46 pm

    This looks so lovely. I too love recipes with some history. I might try it with sorrel.
    Thanks!

  6. 6

    Vanessa — March 17, 2011 @ 4:48 pm

    This looks delicious! I’ve been wanting to try a savory oat recipe and I think this might be the one.

  7. 7

    Monet — March 17, 2011 @ 10:07 pm

    What a different recipe! I’ve never heard of anything like this…savory oats. How great! Thank you for sharing this delicious grain. I’m sure that the butter made this just heavenly. I hope you have a beautiful Friday. The weekend is nearly here!

  8. 8

    Ari — March 18, 2011 @ 4:46 am

    I am looking forward to trying this, I loved your savoury oats idea! I was thinking I’d use millet flakes because I’m gluten-free, but now I realize buckwheat oats are probably more similar to Irish oats. How many does this serve?

  9. 9

    Amanda — March 18, 2011 @ 5:25 am

    Interesting! I always love hearing about truly traditional recipes. I love leeks too, they add such great flavor.

  10. 10

    Mardi@eatlivetravelwrite — March 18, 2011 @ 7:08 am

    Oh my I totally LOVE the sound of this – a creamy soup that still tastes fresh. Beautiful and springlike!

  11. 11

    Sylvie @ Gourmande in the Kitchen — March 18, 2011 @ 8:08 am

    Wow, I’ve never heard of anything like this before. An oatmeal and leek soup sounds so unusual but so intriguing, I have to try this!

  12. 12

    Ari — March 19, 2011 @ 5:29 am

    I just made this and I have to capslock – OH MY GOSH IT IS FANTASTIC. This is so delicious and warming and satisfying that I want another bowl right now!

    I changed some things up so it was a one-person dish. I used 50 grams millet flakes (about 1/2 cup) and just one cup milk. Also, I used raw milk, which should not be cooked, so I added it at the end and let the hot soup warm it through. I also added about 125 grams of shrimp for my protein.

    Seriously, it reminded me oddly of Campbell’s Cream of Chicken soup – but I haven’t had that in over 10 years, so who knows! I think it was the texture, colour, and sheer comforting nature of this soup that reminded me of a childhood favourite… again, just delicious. Try this, it is nothing like oatmeal, not even savoury oatmeal. It’s really more of a soup.

  13. 13

    Joanne — March 19, 2011 @ 6:24 am

    I’ve really never thought of preparing oats in a savory way even though I know it is done all over the world! This sounds like a fabulous dish and you’ve made it look so appealing with these beautiful photos!

  14. 14

    woman — March 20, 2011 @ 5:47 am

    That looks yummy! This dish is very easy to prepare. Thanks for posting this delicious recipe.

  15. 15

    Liren — March 21, 2011 @ 1:46 pm

    Wow, Winnie, this is so unique – I had never considered a savory oatmeal before, but in many ways, I can see how this makes perfect sense! I have all the ingredient right now and am looking forward to trying it out.