Catherine Brown

Orcadian Oatmeal Soup

Meatless with Carrots and Turnips/Swedes

Preparation info
  • Yield:

    4

    • Difficulty

      Easy

Appears in
Classic Scots Cookery
Classic Scots Cookery

By Catherine Brown

Published 2003

  • About

The oatmeal and milk provide a creamy background in this easy-to-make soup.

Ingredients

  • 50 g (2 oz) butter
  • 2 leeks, finely chopped
  • 4<

Method

Preparing the Vegetables

Melt the butter in a large pot and add just the white of the leeks, the carrot and turnip. Cook over the heat, stirring all the time for about five minutes without colouring. Add the oatmeal and mix through. Cook for another few minutes. Season.

Cooking the Soup

Add the water and bring slowly to a gentle simmer. Co