"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.
    Serves 4-6

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