Oatmeal Soup - {Scotland} Recipe - Cooking Index
Oatmeal Soup - {Scotland} Recipe - Cooking Index
This is a pretty little soup, especially in a flat soup plate with finely cut parsley sprinkled over its buttery white surface. The flavor is delicate -- and it's meant to be as filling as it is inexpensive to make.
Courses: Soup| 1 tablespoon | 15ml | Butter |
| 1 tablespoon | 15ml | Onion - chopped fine (large) |
| 2 tablespoons | 30ml | Oatmeal |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 2 cups | 474ml | Chicken stock |
| 1 cup | 237ml | Milk |
| Finely-minced parsley - for garnish |
Melt the butter in a large saucepan, then saute the onion until soft. Stir in the oatmeal and salt and pepper to taste. Slowly pour in the stock, stirring constantly, and bring to a boil. Reduce heat and cover, simmering for about 30 minutes. Puree in a blender, and return to the pan.
Reheat soup, then stir in milk. Bring to a simmer. When ready to serve, stir in the heavy cream, ladle into bowls and sprinkle with parsley.
Serve hot to 4 people as a first course.
Source:
Soup Of The Evening...Beautiful Soup at http://www.soupsong.com
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