Categories: Breakfast Dishes

Ingredients

• 1 Tbsp. butter
• 4 Tbsp. Irish (steel cut) oats
• 3 1/4 cups vegetable of beef broth, milk or water
• 2 leeks, thoroughly washed and sliced 1-inch thick
• Salt and ground black pepper
• pinch ground mace or nutmeg, or to taste
• 2 Tbsp. chopped parsley

Directions

1. In 2-quart saucepan melt butter and saute oats for 5 minutes or until browned, stirring occasionally.

2. Pour broth (or milk or water) into oats mixture and bring to boil, stirring constantly.

3. Add remaining ingredients except parsley, reduce heat and cook 30 to 50 minutes until thickened, stirring occasionally.

4. Puree in blender or food processor and serve in small bowls topped with parsley.

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