Oat-and-Leek Soup

1. 1

   In a large pot, brown the beef in 2 tablespoons of the vegetable oil over medium heat.

2. 2

   Add 3 quarts of water, 1 teaspoon of the salt and a few grinds of pepper.

3. 3

   Bring to a boil, cover and simmer until meat is tender, about 2 1/2 hours.

4. 4

   Meanwhile, split the leeks in half, rinse them well and slice them thinly.

5. 5

   Saute half the leeks in 2 tablespoons vegetable oil over medium heat until softened, about 7 minutes.

6. 6

   Transfer to a plate.

7. 7

   Repeat with the remaining leeks.

8. 8

   When meat is done, remove the pot from the heat, remove the meat and let cool.

9. 9

   Skim the fat from the pot.

10. 10

    Over high heat, bring the broth to a boil and stir in the oats.

11. 11

    Return to a boil, reduce heat and simmer 30 minutes.

12. 12

    When the oats are done, stir in the meat and warm thoroughly.

13. 13

    Serve garnished with the parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.