Oatmeal Soup - {Scotland}
soups/stews
1 tablespoon butter
1 large onion; chopped fine
2 tablespoons oatmeal
Salt; to taste
Freshly-ground black pepper; to taste
2 cups chicken stock
1 cup milk
Finely-minced parsley; for garnish
Melt the butter in a large saucepan, then sauté 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. Pureé 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.
Comments: 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.
Source:
"Soup Of The Evening...Beautiful Soup at http://www.soupsong
S(Formatted for MC5):
"02-05-2000 by Joe Comiskey - jcomiskey@krypto.
- - - - - - - - - - - - - - - - - - -
Per serving: 94 Calories (kcal); 5g Total Fat; (52% calories from fat); 3g
Protein; 7g Carbohydrate; 16mg Cholesterol; 1134mg Sodium
Food Exchanges: 0 Grain(Starch)
Fat; 0 Other Carbohydrates
NOTES : Recipe compiled, tested, and commentary provided by Patricia G.
Solley, site webmistress
Nutr. Assoc. : 0 0 0 0 0 0 0 0
Contributor: n/a
Yield: 4 servings
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