Carrot Soup with Oatmeal

Preparation info

  • For


    • Difficulty


Appears in

Poor Cook: Fabulous food for next to nothing

Poor Cook

By Susan Campbell and Caroline Conran

Published 1971

  • About


  • 2 lbs carrots, scraped and sliced
  • 2 stalks celery, chopped
  • 2


Melt the butter in a large pan and add the celery, onions and carrots with sugar and salt. Sweat them for a few minutes, stirring, then pour on warm water or stock and add the sprig of thyme. Bring to a quiet simmer, cover and cook for 1¾-2 hours. Sieve everything except the thyme into a clean pan. Mix the oatmeal with half a cup of milk or water to a smooth paste in a separate basin; add one o