"A Visit To Scotland"
Talanque Tourney Feast
October 17, 1998
In a country as cold as Scotland, it is not surprising that thick hearty yet relatively
uncomplicated soups form a large part of the national cuisine. In some homes they may
be the entire meal. Oatmeal Soup is simple, yet has a rich and complex flavor.
Oatmeal has a variety of uses in Scotland, from cakes and desserts to this soup.
It comes in several grades, from coarse to fine and if you cannot obtain a specific
grade, either reduce coarse to medium or fine by grinding it in your blender for
a few minutes or use whatever you can get.
1 T. butter or margarine
1 large onion, finely chopped
2 T. medium oatmeal, level
2 c. chicken stock
1 c. milk
1/2 c. cream
1 T. parsley
salt and pepper to taste
1. Melt the butter in a saucepan.
2. Add the chopped onion, cook until soft but not brown.
3. Add oatmeal, salt and pepper, cook for a few minutes.
4. Add stock slowly, stirring constantly.
5. Bring to a boil and simmer, covered for 1/2 hour.
6. Liquidize for 1 minute or put through a sieve (puree in a blender)
7. Return to saucepan, add milk, reheat.
8. Serve with cream and chopped parsley as garnish.
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