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Oat And Fresh Tomato Soup With Basil

Yield: 6 servings

Ingredients and directions for this recipe

1 c Rolled oats -peeled and chopped
4 tb Butter 5 c Chicken stock
1 lg Onion(s), chopped 2 ts Orange peel, minced
3 To 4 garlic clove(s) 5 To 6 basil leaves, minced
-minced Salt and pepper to taste
2 lb Ripe tomatoes 2 tb Parsley, minced

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.

The Versatile Grain
and the
Elegant Bean
by Sheryl and Mel London
ISBN 0-671-76106-4
pg 129

See also:
Previous recipe Oat And Flavored Yogurt Muffins
Next recipe Oat And Onion Tarts

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