The oatmeal and milk provide a creamy background in this easy-to-make soup.
Melt the butter in a large pot and add just the white of the leeks, the carrot and turnip. Cook over the heat, stirring all the time for about five minutes without colouring. Add the oatmeal and mix through. Cook for another few minutes. Season.
Add the water and bring slowly to a gentle simmer. Cook for five to ten minutes till the vegetables are just cooked. Add milk and heat through. Taste to adjust seasoning.
Add the green leek and parsley and heat through. Serve with bannocks or oatcakes.
© 2003 All rights reserved. Published by Neil Wilson Publishing.