| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Scottish | Scottish | 4 | servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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. Converted by MM_Buster v2.0l.
A Message from our Provider:
“God is humble”