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This is a traditional Irish soup which is delicious and very satisfying on an autumn evening. For the ultimate in flavour, use organic leeks that are as fresh as possible. This will ensure that all the goodness and taste is retained. An ideal recipe for those on a tight budget, this is delicious, nutritious and filling as well as being incredibly quick to prepare. If you are a vegetarian, omit the bacon – the flavour will still keep you coming back for more! The quantities shown below serve two as a main course.
Ingredients
- 250g Leeks, sliced (use the green leaves as well – these contain high quantities of vitamins and minerals, and also add to the look of the soup)
- 40g Unsalted butter
- 150ml Milk
- 2 Vegetable stock cubes
- Ground black pepper
- 60g Rolled oats
- 4 Rashers of bacon
Method
- Lightly fry the leeks in the butter until they soften.
- Add the milk, stock cubes, pepper and 250ml water. Bring to the boil and simmer for 10 minutes, stirring occasionally.
- Grill the bacon, until it is slightly crispy, and leave to cool.
- Add the oats to the soup, and leave to simmer for a further 10 minutes.
- During this time cut the bacon into bite sized pieces and add to the soup.
- Serve immediately with fresh crusty bread.