Carrot Soup with Oatmeal

Name: Carrot Soup with Oatmeal
Yield: For 8
Ingredients: thin cream or top of the milk; thin cream or top of the milk; 2 oz fine oatmeal; parsley, chopped; 2 oz butter; 2 onions, peeled and chopped; 2 teaspoons salt; 2 teaspoons sugar; 4 pints water or light chicken stock (can be made with a bouillon cube); 4 pints water or light chicken stock (can be made with a bouillon cube); sprig of thyme; 4 pints water or light chicken stock (can be made with a bouillon cube); 2 stalks celery, chopped; 2 lbs carrots, scraped and sliced

Preparation info

For
8

Difficulty
Easy

Appears in

Poor Cook

By Susan Campbell and Caroline Conran

Published 1971

About

Ingredients

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

Soup

Method

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