SC - Reposting Brotchan Foltchep Recipe...

[Philip & Susan Troy]

Mark Harris wrote:

> For us uneducated masses, what is Brotchan Foltchep? I think you've
> mentioned it before. A stew? Soup? Recipe please.

Here it is...I think we've seen this one before. Loosely adapted from
Malachai McCormick's "Irish Country Cooking" (the best Irish cookbook
I've seen), but apparently of much greater antiquity, having been
mentioned and described in the writings of St. Colmcille, c. 597 C.E.
There's no telling how the original differs from this, though. I am
assuming that Colmcille's dish was a bit more austere.

Brotchan Foltchep, a.k.a. Brotchan Roy

Serves 6

3 or 4 medium-size leeks, about 1 1/2 pounds
1/4 to 1/2 stick butter (1 - 2 ounces)
2 cups chicken or vegetable stock
2 cups milk
1/2 cup heavy cream
3/4 cup raw, steel-cut porridge oats, like McAnns
Parsley (flat Italian, chopped) for garnishing
salt and white pepper to taste

Wash the leeks well. They are usually muddy and sandy. Remove any
visible dirt or grit. Trim off the root ends and discard. Starting at
the white, root ends, slice the leeks thinly. Place in a deep bowl of
cold water, and rub the leeks between your hands, gently, to separate
the rings and encourage the last of the grit to sink to the bottom. Lift
the leek slices off the surface till the bowl has nothing left in it but
water and mud. Drain the leeks in a strainer and set aside.

In a large, deep saucepan, bring the stock and milk to a simmer. Stir in
the oats, bring almost to a boil, and simmer for 20-30 minutes, or until
the oats are done.

While the oats are simmering, melt the butter in a deep saute pan, over
low heat. Sweat the leeks for five or ten minutes, until they begin to
soften. When the oats are about half done, add the leeks and their
butter to the pan of soup. The leeks and the oatmeal should be done at
the same time.

Take the pot off the heat, stir in the cream, and season with salt and
white pepper to taste. Garnish with the parsley.

Adamantius
______________________________________
Phil & Susan Troy
troy at asan.com
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