Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 1 tablespoon | Butter or margarine |
| 1 large | Onion; finely chopped |
| 2 tablespoons | Medium oatmeal |
| \N \N | 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.