Oatmeal soup

Yield: 4 servings

Measure Ingredient
1 tablespoon Butter or margarine
1 large Onion; finely chopped
2 tablespoons Medium oatmeal
Salt and pepper to taste
1 pint Chicken stock
½ pint Milk
¼ pint Cream
1 tablespoon Chopped parsley

Melt the butter or margarine in a saucepan.

Add chopped onion, cook until soft but not brown.

Add oatmeal, salt and pepper, cook for a few minutes.

Add stock slowly, stirring constantly.

Bring to a boil and simmer, covered, for ½ hour.

Liquidize for 1 minute or put through a sieve.

Return to saucepan, add milk, reheat.

Serve with cream and chopped parsley as garnish.

Converted by MC_Buster.

NOTES : In a country as cold as Scotland, it is not surprising that thick, hearty yet relatively uncomplicated soups form a large part of the national cuisine. In some homes they may be the entire meal. Oatmeal soup is simple, yet has a rich and complex flavour. Oatmeal has a variety of uses in Scotland, from cakes and desserts to this soup. It comes in several grades, from coarse to fine and if you cannot obtain a specific grade, either reduce coarse to medium or fine by grinding it in your blender for a few minutes or use whatever you can get.

Converted by MM_Buster v2.0l.

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