Thursday, September 3, 2015

Vegan Mofo #3: Brotchan Foltchep...

Yes, another Irish Soup. What can I say?  I love Ireland, and I love Soup! Back in 2009 My husband and I traveled a good portion of Ireland, we hit 14 Cities and numerous natural wonders from the Dublin and the Wicklow Mountains, to Belfast and the Giant's Causeway, to Galway and the Cliffs of Moher to the Aran Islands, to Cork. We by no means saw it all, and I would love to go back some day because it was one of the most enjoyable travel experiences we've ever had. The people are some of the most helpful, good natured and genuinely friendly of anyone I've met anywhere. The country itself is bursting with overwhelming beauty and natural wonder, the cities and towns have a calm and peaceful vibe, and say what you will about food in that part of the world, but I never met an Irish Soup in an Irish Pub that I didn't absolutely love! Especially on those cold, drizzling days.

So, this soup is called Brotchan Foltchep (Also known as Brotchan Roy) and it’s a simple soup that utilizes some of Ireland’s staple foods, oatmeal, leeks and milk. It might sound weird to you to put  oatmeal in a soup, but trust me it’s delicious! Not to mention warming, and filling, plus it comes together really easy, what more can you ask for out of a meal?

Brotchan Foltchep 

2 Tbsp Vegan Butter
4 Large Leeks (White and Light Green Part Only Sliced)
3 Tbsp Steel Cut Oats
3 Cups Vegan Chicken Broth or 3 Cups water + 2 Vegan Chicken Bouillon Cubes
2 ½ Cups Non-Dairy Milk (Soy or Almond)
1 tsp Sea Salt
½ tsp Black Pepper (or to taste)
Pinch of Ground Mace
½ Bunch Minced Parsley

Optional but Recommended (If you have any broth leftover from making home-made chicken style seitan add 4 Tbsp to the soup. Or, whisk together 2 Tbsp Nutritional Yeast with 4 Tbsp of Water and add)

- Melt Vegan butter in a large stock pot over medium heat.

- Add sliced leeks and saute for 10 minutes until leeks are soft.

- Add Steel Cut Oats, Broth and Milk. Bring to a boil and then reduce heat to simmer. Let simmer for 20-30 minutes until Oatmeal is tender.

- Add in salt, pepper, mace, and the optional seitan liquid or nutritional yeast mixture. Let simmer an additional 10 minutes.

- Stir in the minced parsley. Let stand 5 minutes then serve with a nice brown bread, and enjoy!

No comments:

Post a Comment