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Oatmeal Soup

Yield: 4 servings

Ingredients and directions for this recipe

1 tb Butter or margarine
1 lg Onion; finely chopped
2 tb Medium oatmeal
Salt and pepper to taste
1 pt Chicken stock
1/2 pt Milk
1/4 pt Cream
1 tb 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 1/2 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.

See also:
Previous recipe Oatmeal Soda Bread
Next recipe Oatmeal Spice Bread

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