Carrots and Oatmeal

Name: Carrots and Oatmeal
Yield: 6–8 Servings
Cuisine: Scottish
Ingredients: 2 oz (50 g) fine oatmeal (½ c); Half a yellow turnip (swede), grated; 2 oz (50 g, ½ stick) butter (Orkney butter if you can get it); Approx. 2 pt (11) milk; chopped parsley; 2 pt (11) Cold water or vegetable stock (5 c); 4 medium carrots, grated; 2 leeks, finely chopped, white and green separated; salt and pepper

Orcadian oatmeal soup

Preparation info

6–8
Servings

Difficulty
Easy

Appears in

Broths to Bannocks

By Catherine Brown

Published 1990

About

Ingredients

2 oz (50 g, ½ stick) butter (Orkney butter if you can get it)

Europe
United Kingdom
Vegetarian
Soup
Scotland

Method

Sweating the Vegetables

Melt the butter in a pot and add the vegetables, but only the white of the leek. Sweat without colouring for about 5 minutes, stirring occasionally. Add the oatmeal and mix in. Cook for another few minutes.

Cooking

Add the water or stock and bring slowly to a gentle simmer. Cook t