Oatmeal Soup

Name: Oatmeal Soup
Yield: Makes 5 cups (1.25 l); 4 first-course servings
Ingredients: 1 tablespoon (15 g) unsalted butter; 3 small carrots, peeled and finely chopped; 1 medium leek, white part only, washed well and finely chopped; ⅓ cup (60 g) steel-cut oats; 3 cups (750 ml) Lamb Stock; 1 bay leaf; 3 tablespoons finely chopped parsley; Freshly ground black pepper, to taste; 2 teaspoons kosher salt; 1 cup (250 ml) milk

Preparation info

Makes 5 cups 1.25 l ) ;
4
first-course servings

Difficulty
Easy

Appears in

Soup

By Barbara Kafka

Published 1998

About

When I took the line from an old children’s song as the title of this chapter, it occurred to me that I didn’t have an oatmeal soup. I was sure that the Scots, with their love of oatmeal, must have one. I looked in Elizabeth Craig’s Hotcb Potch. I tinkered with the recipe a great deal, so blame it on me if you do not like what I find to be a very comforting soup. If making it ahead of time, slightly undercook the oats so they will be perfect when the soup is reheated

Ingredients

Starter
Gluten-free
Soup

Ingredients

Method