jacques pepin's savory oatmeal leek soup

4 slices bacon
1 whole leek
trimmed leaving some green, split, washed, thinly sliced, about 1.5 cups, could also use green onion
3 1/2 cups milk
plus more if needed
1/2 tsp salt
1/4 tsp black pepper
freshly ground
1 cup quick-cooking oats
1 whole green onion
optional, sliced
  • saucepan
Weird, I know, which was why we had to try it. It was the perfect meal to make out of leftover leek we had from making consomme. Similar to spinach, oatmeal will take on the flavor of anything around it. In this case, the neighboring ingredients include savory items such as leek and bacon, and it totally works!
Cook and crisp bacon in the saucepan. Drain on paper towels, but reserve fat. When cool, crumble the bacon into 1/2-inch pieces and reserve.
Add the leek to the bacon drippings in the saucepan. Sauté for 2 minutes, then add milk, salt, and pepper and bring to a boil. Reduce the heat and simmer for 2 minutes, then add the oats. Cook for about 2 minutes until thickened.
Garnish with the bacon bits and green onions. Serve immediately.