Leek Soup is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic soup of leeks cooked in a stock made of mutton bones that's thickened with oatmeal. The full recipe is presented here and I hope you enjoy this classic British version of: Leek Soup.
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This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
133. INGREDIENTS.—A sheep's head, 3 quarts of water, 12 leeks cut small, pepper and salt to taste, oatmeal to thicken.
Mode.—Prepare the head, either by skinning or cleaning the skin very nicely; split it in two; take out the brains, and put it into boiling water; add the leeks and seasoning, and simmer very gently for 4 hours. Mix smoothly, with cold water, as much oatmeal as will make the soup tolerably thick; pour it into the soup; continue stirring till the whole is blended and well done, and serve.
Time.—4-1/2 hours. Average cost, 4d. per quart.
Seasonable in winter.
Sufficient for 10 persons.
Modern Redaction
Ingredients:
1kg lamb or sheep bones, plus meat trimmings and a neck of mutton or lamb
3l water
12 leeks, finely chopped
salt and freshly-ground black pepper, in taste
60g oatmeal, to thicken
Method:
Add the bones and meat trimmings to a large stockpot. Add the leeks and water, season to taste then bring to a simmer, add a lid and cook very gently for about 4 hours.
In the meantime, mix the oatmeal and water to form a thick paste. Pour this mixture into the soup, and continue cooking and stirring until cooked through.
