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6
ServingsEasy
Published 1989
This soup was made in the summer with the vegetables donated by
Heat the butter in a soup pot. Add the sorrel, carrot greens, leeks, onions, carrots, and turnips and toss into the hot butter. Add the water and bring to a boil. Add salt, pepper, and Maggi seasoning and turn down to a simmer. Cook 45 minutes. Add the tomatoes and oatmeal and cook another 15 minutes, or until thickened. Add the chives. Serve with a pitcher of milk or light cream to add to the