1 sm Leek
3 1/2 c Whole (or skim) milk
1/4 ts Freshly ground black pepper
1/2 ts Salt
1 c Quick-cooking oats
Trim the leek, wash it well and mince, to make about 1 cup. In a saucepan, bring the leeks, milk, pepper, and salt to a boil. Simmer for 2 minutes and then stir in the oats. Cook for about 2 minutes. Serve immediately, or keep warm in a double boiler over warm water. If the soup thickens too much, thin with milk or water. Info: from Today’s Gourmet by Jacques Pepin, 1991 posted by Perry Lowell, INTERCOOK, July ’93 Makes 4 servings.