Oat-and-Leek Soup

• 4 pounds beef, cut into 1/2-inch chunks
• 6 tablespoons vegetable oil
• 1/2 teaspoon kosher salt, plus more to taste
• Freshly ground black pepper to taste
• 4 pounds leeks, trimmed of roots and green parts
• 2 cups rolled oats
• 23 cup parsley

1. In a large pot, brown the beef in 2 tablespoons of the vegetable oil over medium heat.
2. Add 3 quarts of water, 1 teaspoon of the salt and a few grinds of pepper.
3. Bring to a boil, cover and simmer until meat is tender, about 2 1/2 hours.
4. Meanwhile, split the leeks in half, rinse them well and slice them thinly.
5. Saute half the leeks in 2 tablespoons vegetable oil over medium heat until softened, about 7 minutes.
6. Transfer to a plate.
7. Repeat with the remaining leeks.
8. When meat is done, remove the pot from the heat, remove the meat and let cool.
9. Skim the fat from the pot.
10. Over high heat, bring the broth to a boil and stir in the oats.
11. Return to a boil, reduce heat and simmer 30 minutes.
12. When the oats are done, stir in the meat and warm thoroughly.
13. Serve garnished with the parsley.

beef, vegetable oil, kosher salt, freshly ground black pepper, leeks, rolled oats, parsley

Taken from cooking.nytimes.com/recipes/94 (may not work)