Oat and fresh tomato soup with basil
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Rolled oats |
| 4 | tablespoons | Butter |
| 1 | large | Onion(s), chopped |
| 3 | To 4 garlic clove(s) minced | |
| 2 | pounds | Ripe tomatoes |
| The Versatile Grain | ||
| and the | ||
| Elegant Bean | ||
| by Sheryl and Mel London | ||
| ISBN 0-671-76106-4 | ||
| pg 129 peeled and chopped | ||
| 5 | cups | Chicken stock |
| 2 | teaspoons | Orange peel, minced |
| 5 | To 6 basil leaves, minced | |
| Salt and pepper to taste | ||
| 2 | tablespoons | Parsley, minced |
Directions
To a heavy iron skillet, add the oats and toast them over medium-low heat, stirring until they turn color, 5-8 minutes. Do not let them burn. Set aside.
In a 7-qt. Dutch oven, melt the butter over medium-high heat, add the onion and garlic and saut for about 5 minutes, stirring, until the onion is wilted. Add the tomatoes and stir for 2 minutes more. Add the chicken stock and orange peel and bring to a boil. Lower heat to medium-low and add the basil, reserved oats and salt and pepper.
Cover and cook for 8 minutes. Adjust the seasoning and serve hot, sprinkled with parsley.
Submitted By DIANE LAZARUS On 03-27-95