July 23, 2012
1–2 Tbsp oil
2 large leeks, sliced
4–5 large carrots, peeled and cut into chunks
2 cups frozen peas
1 stalk celery (optional)
½ cup quick-cooking oats
salt and pepper, to taste
1 cup milk (low-fat is fine)
In a large pot, heat oil. Add the leeks and carrots and sauté slowly to let them caramelize.
(If you’re in a rush, you can skip this step.)
Add water to cover and bring to a boil. Season with salt and pepper, add peas, and let cook for about 20 minutes more. Add oats, let cook for 5 more minutes, season again, and use a hand blender to break up any big pieces that remain. Stir in milk and reheat gently before serving.
This recipe appeared in Mishpacha Magazine, July 2012.