I know what you are thinking ……………oatmeal in a soup!!! But if it were rice or pasta or barley would you even blink an eye?
Trust me when I say that this does not end up tasting anything like porridge …. but instead morphs into a creamy savoury soup sweet with the taste of slowly sauteed leeks. Its been “tested” by my Mum and a friend this afternoon and they have both given it the thumbs up!
It’s reminiscent of that frugal favourite “Leek and Potato Soup” …..but you know what they say .. a change is as good as a rest LOL. Mind you it’s cheap as anything to make …one of those recipes that you can make when the fridge really does appear empty. Helped of course by the fact that we are eating our way through the leeks from the garden!
As for why its called “Kings Soup” – I have no idea…. I don’t know which King … I don’t even know which country – you see the tradition of using oats in soup is common to a few northern European countries …. Scotland and Ireland included. If you happen to know – let me know!How spartan does that look?
- 1 tablespoon of butter
- 1 finely shredded leek – a big fat one
- 80 g steel cut oats (rough oatmeal)
- 1 litre chicken stock (one stockpot and boiling water)
- 400 ml milk
- Fresh Black Pepper
- Parsley to garnish
So clean and very finely shred the leek – I can’t be faffed with these recipes that say only use the white bit of the leek – the green bit is just as tasty and who wants to be throwing away half of the veggies you buy anyway? Waste not want not – make sure you clean the green bits well though – that is where the grit can collect.Throw the leeks and plenty of freshly ground black pepper into the pot with the tablespoon of butter and a couple of tablespoons of water. Quick stir and onto a low heat with the lid on for about 15 minutes until they are very very soft.
Long and slow is the key here to make sure that the leeks are nicely sweet. Pour over the litre of chicken stock and the milk ………………… and bring to a rolling boil -…….. Stir in the oats and pop on the llid. Simmer for five minutes to heat up the pot and lid ready to go in the bag …… Pop into the Thermal Cooking Bag and tie up tightly.
Leave alone till lunchtime ……………. OK about three hours will see the soup cooked but it will hang around for a good while longer with no harm.
If you are making this on the hob then about an hour or so on a gentle simmer will do the same – make sure you give it a stir a few times to stop the oats catching on the bottom. You may also need to add a spot more water if it gets too thick.
A good couple of hours after it comes to the simmer in the slow cooker will get you to the same place.
So what does it taste like?
Creamy, savoury and chickeny with an edge of sweetness .. the oats melt into the soup in much the same way that rice and barley will. Honestly this is not a porridge consistency at all – more like a very soft risotto background to the savoury soup.
In fact – its comfort food in a bowl …. and very moreish! Smooth and gentle to eat – the perfect soup for when there is too much month left at the end of the money and your kids come home from Gran with sniffles and a plea for “nests on the sofa” and hot water bottles.
Mind you I still don’t know where “King’s” come into it at all??
What frugal dishes have you got planned for this weekend then my lovelies? I feel a need to bake brewing and am seeking some cheap Autumnal inspiration.