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Oatmeal Soup

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  • 1 tb Butter or margarine
  • 1 lg Onion; finely chopped
  • 2 tb Medium oatmeal
  • Salt and pepper to taste
  • 1 pt Chicken stock
  • 1/2 pt Milk
  • 1/4 pt Cream
  • 1 tb Chopped parsley


Melt the butter or margarine in a saucepan.
Add chopped onion, cook until soft but not brown.
Add oatmeal, salt and pepper, cook for a few minutes.
Add stock slowly, stirring constantly.
Bring to a boil and simmer, covered, for 1/2 hour.
Liquidize for 1 minute or put through a sieve.
Return to saucepan, add milk, reheat.
Serve with cream and chopped parsley as garnish.
Converted by MC_Buster.
NOTES : 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 flavour. 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.
Converted by MM_Buster v2.0l.