Modern Leek and Welsh Porridge

Ingredients

• 2 large Leeks (Well cleaned and trimmed)
• 6 cups Water (Divided)
• 0.5 cup Oatmeal (Coarse or medium)
• 2 tablespoons Butter (Unsalted)
• 1 medium Onion (Finely chopped)
• 1 medium Carrot (Finely chopped)
• 1 Celery stalk (Finely chopped)
• 0.25 cup Turnip (Finely chopped)
• 0.5 teaspoon Salt (Or to taste)
• 0.25 teaspoon Black pepper (Freshly ground, or to taste)
• 0.5 cup French plums (prunes) (Optional, pitted and halved)
• 4 slices Toast (For serving, cut into strips)

Instructions

1. 1Thoroughly wash the leeks, ensuring all dirt is removed. Trim the dark green parts and the root end. Slice the leeks into 1/2-inch thick rounds.
2. 2Bring 4 cups of water to a boil in a saucepan. Add the sliced leeks and boil for 5 minutes. Drain the leeks and discard the water.
3. 3In a separate pot, melt the butter over medium heat. Add the chopped onion, carrot, celery, and turnip. Cook until the vegetables are softened and lightly browned, about 7 minutes.
4. 4Add the drained leeks and 2 cups of fresh water to the pot with the softened vegetables. Bring to a simmer, then reduce heat and cook gently for 15 minutes, or until the leeks are very tender.
5. 5While the leeks are simmering, in a separate saucepan, bring 2 cups of water to a boil. Add the oatmeal gradually, stirring constantly to prevent lumps. Reduce heat to low and simmer for 5 minutes, stirring occasionally, until the porridge is thickened and smooth. Season with salt and pepper to taste.
6. 6To serve, ladle the oatmeal porridge into bowls. Spoon the stewed leeks over the porridge. If desired, add the French plums (prunes) to the leeks during the last 5 minutes of simmering. Serve immediately with strips of toast.