Oat-and-Leek Soup

Name: Oat-and-Leek Soup
Total time: 3 h 15 min
Yield: 8 servings
Ingredients: 4 pounds beef, cut into 1/2-inch chunks; 6 tablespoons vegetable oil; 1/2 teaspoon kosher salt, plus more to taste; Freshly ground black pepper to taste; 4 pounds leeks, trimmed of roots and green parts; 2 cups rolled oats; 2/3 cup parsley

By Molly O'Neill

Total Time: 3 hours 15 minutes
Rating: (0)
Comments: Read comments

Featured in: Food; From Soup To Huts

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Ingredients

Yield:8 servings

4pounds beef, cut into ½-inch chunks
6tablespoons vegetable oil
½teaspoon kosher salt, plus more to taste
Freshly ground black pepper to taste
4pounds leeks, trimmed of roots and green parts
2cups rolled oats
⅔cup parsley

Ingredient Substitution Guide

Preparation

Step 1
In a large pot, brown the beef in 2 tablespoons of the vegetable oil over medium heat. Add 3 quarts of water, 1 teaspoon of the salt and a few grinds of pepper. Bring to a boil, cover and simmer until meat is tender, about 2½ hours.
Step 2
Meanwhile, split the leeks in half, rinse them well and slice them thinly. Saute half the leeks in 2 tablespoons vegetable oil over medium heat until softened, about 7 minutes. Transfer to a plate. Repeat with the remaining leeks.
Step 3
When meat is done, remove the pot from the heat, remove the meat and let cool. Skim the fat from the pot. Over high heat, bring the broth to a boil and stir in the oats. Return to a boil, reduce heat and simmer 30 minutes.
Step 4
When the oats are done, stir in the meat and warm thoroughly. Serve garnished with the parsley.

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