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.

Ingredients:

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

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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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