Cream of Oatmeal and Onion Soup

Preparation info

  • Difficulty

    Easy

  • Serves

    4

Appears in

Floyd on Britain & Ireland

By Keith Floyd

Published 1988

  • About

Ingredients

  • 2 pints (1 litres) chicken stock
  • 1 lb (500 g) onions, diced
  • 3½ oz (100 g) potatoes, cut into pieces
  • 2½ oz (65 g) oatmeal
  • Salt and pepper
  • ½ pint (500 ml) double cream

Method

Bring the chicken stock, onions and potatoes to the boil and, when simmering, sprinkle in the oatmeal and stir. Season and simmer for 25 minutes, stirring frequently. Liquidise and pour back into the pan, add the cream, re-heat and serve.