Brotchan Foltchep

1 1/2 lb Leeks
2 c Vegetable stock
2 c Milk
4 tb Butter
1 c Rolled oats, uncooked

Garnish
4 tb Heavy cream
4 ts Parsley, chopped, fresh

Wash the leeks well, bending back the leaves to wash out mud and sand. Cut them into 1 inch pieces, using all the leek, including the leaves, and set aside. Put the stock and milk in a saucepan and bring to a boil. Reduce the heat, add the butter, and allow to melt. Add the oats and the leeks and stir in well. Bring to the boil again and turn down to simmer for 15 to 20 minutes. Serve hot in bowls. Top each bowl with 1 tablespoon of cream and 1 teaspoon of chopped parsley.

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