Brotchan Roy

By Jeannette Ferrary

Updated October 10, 2023

Total Time
50 minutes
Prep Time
10 minutes
Cook Time
50 minutes
Rating
3(14)
Comments
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Brotchan roy, a thick broth, is an old Dublin favorite traditionally served with Irish soda bread.

Featured in: Irish Food: A Cuisine That Warms the Cockles of the Heart

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Ingredients

Yield:4 servings

  • 2 tablespoons butter

  • 4 tablespoons old-fashioned Irish oatmeal (not instant or quick-cooking)

  • 3 cups beef broth or milk

  • 2 large leeks, cleaned and sliced

  • Dash nutmeg

  • Salt and freshly ground pepper to taste

  • 3 tablespoons chopped parsley

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

14 grams carbs; 15 milligrams cholesterol; 131 calories; 2 grams monosaturated fat; 4 grams saturated fat; 6 grams fat; 2 grams fiber; 585 milligrams sodium; 5 grams protein; 3 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In two-quart saucepan melt butter and saute oats 5 minutes or until browned, stirring occasionally.

  2. Step 2

    Pour broth or milk into pot and bring to boil, stirring constantly.

  3. Step 3

    Add remaining ingredients except parsley, lower heat and cook 30 to 50 minutes until thickened, stirring occasionally.

  4. Step 4

    Puree in blender or food processor and serve in small bowls topped with parsley.

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Ratings

3 out of 5
14 user ratings
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Comments

sfmoran

terrific traditional Irish soup and simple to make. My only suggestion: half broth and half milk. Also traditional is using lamb stock if you are lucky enough to have it.

Name Carol

I am from Dublin and have never heard of this soup until now. I like it though, especially browning the oats for nutty flavor, will definitely try it. I agree with using 1/2 broth 1/2 milk.

sfmoran

terrific traditional Irish soup and simple to make. My only suggestion: half broth and half milk. Also traditional is using lamb stock if you are lucky enough to have it.

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