|Butter||1 Ounce (1 Heaped Tablespoon)|
|Chopped parsley||1 Tablespoon|
|Flaked oatmeal||2 Tablespoon|
|Milk/Stock||2 Pint (4 Cups)|
Wash the leeks thoroughly to remove grit.
Leave on the green part and cut them into chunks about 1 in. long.
Heat up the liquid with the butter and when boiling add the oatmeal.
Let it boil, then add the chopped leeks and season to taste.
Put the lid on and simmer gently for 45 minutes.
Add the parsley and boil again for a few minutes.
For nettle brotchan use 4 cups young nettle tops, packed tightly.
Wear gloves when picking them and cut with scissors.
A little cream can be added if liked.