Here’s a comforting, hearty soup that combines two of Yorkshire’s stalwart ingredients: oatmeal and leeks.
Serves two with nice big bowlfuls, so adjust the measure of ingredients for more people
- large knob of butter
- 3 medium leeks, washed and thinly sliced
- Selection of vegetables for stock – 1 onion, 2 sticks celery, 2 carrots
- 3 oz (85g) stoneground medium oatmeal
- 1¼ litres of water
- Freshly ground black pepper, ground white pepper and salt
- 2 tablespoons of double or clotted cream
- Chives or cheese to garnish
- Melt the butter and add the leeks. Cover with a lid, stirring occasionally, over a medium heat for 15-10 minutes until leeks are soft
- Meanwhile, peel and quarter the stock vegetables and cook in the hot water, together with any leek trimmings, for around 20 minutes. This should make a light vegetable stock. Discard the stock vegetables when cooked.
- Add the stock to the leeks and bring to the boil. Stir in the oatmeal and reduce the heat to simmer.
- Season with pepper and salt and stir or whisk the soup until smooth and thickened. Cook for approx. 30 minutes.
- Toward the end of the cooking period, add the cream and continue on a simmer heat for a few more minutes
- Garnish with chopped chives or grated cheese and serve with chunks of decent bread.
Source: Dalesman, November 2014, ‘Mrs Simkin’s Country Kitchen’, p.28.