Oatmeal-Leek Soup
Serves 4
Ingredients
4 slices bacon
1 medium-large leek (including some of the green), split, washed, and thinly sliced (about 1 1/2 cups)
3 1/2 cups milk
1/2 tsp salt
1/4 tsp ground black pepper
1 cup rolled/old-fashioned oats (can also use quick-cooking oats, but no steel-cut oats for this)
Directions
Use your preferred method to cook the bacon, making sure to capture the rendered fat. Set bacon aside (will be used as a garnish)
Pour the fat from the bacon into a medium saucepan, heat over medium, then add in the sliced leek and sauté for 2-3 minutes. Do not color the leek, just soften it.
Next, in with the seasonings and the milk. Bring to a boil, then cut the heat back to a simmer, and simmer for another 2-3 minutes. Be careful the bubbling milk doesn’t climb out of the pot.
Tip in the oats, then simmer accordingly, depending on your choice of oats (anywhere from 2-6 minutes, typically).
Taste for seasoning, adjust if needed, then serve immediately, garnishing each bowl with a portion of the cooked bacon.
Recipe based on one from Essential Pepin
Serves 4
Ingredients
4 slices bacon
1 medium-large leek (including some of the green), split, washed, and thinly sliced (about 1 1/2 cups)
3 1/2 cups milk
1/2 tsp salt
1/4 tsp ground black pepper
1 cup rolled/old-fashioned oats (can also use quick-cooking oats, but no steel-cut oats for this)
Directions
Use your preferred method to cook the bacon, making sure to capture the rendered fat. Set bacon aside (will be used as a garnish)
Pour the fat from the bacon into a medium saucepan, heat over medium, then add in the sliced leek and sauté for 2-3 minutes. Do not color the leek, just soften it.
Next, in with the seasonings and the milk. Bring to a boil, then cut the heat back to a simmer, and simmer for another 2-3 minutes. Be careful the bubbling milk doesn’t climb out of the pot.
Tip in the oats, then simmer accordingly, depending on your choice of oats (anywhere from 2-6 minutes, typically).
Taste for seasoning, adjust if needed, then serve immediately, garnishing each bowl with a portion of the cooked bacon.
Recipe based on one from Essential Pepin