Procedures:
| 1 | Trim the leek, wash it well and mince, to make about 1 cup. | | 2 | in a saucepan, bring the leeks, milk, pepper, and salt to a boil. | | 3 | Simmer for 2 minutes and then stir in the oats. | | 4 | cook for about 2 minutes. | | 5 | serve immediately, or keep warm in a double boiler over warm water. | | 6 | If the soup thickens too much, thin with milk or water. | | 7 | info: from today"s gourmet by jacques pepin, 1991 |
|
