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Add a photoServings: 4
Ingredients
- 1 Tbsp. Butter or possibly margarine
- 1 lrg Onion, finely minced
- 2 Tbsp. Medium oatmeal
- Â Â Salt and pepper to taste
- 1 pt Chicken stock
- 1/2 pt Lowfat milk
- 1/4 pt Cream
- 1 Tbsp. Minced parsley
Directions
- Heat the butter or possibly margarine in a saucepan.
- Add in minced onion, cook till soft but not brown.
- Add in oatmeal, salt and pepper, cook for a few min.
- Add in stock slowly, stirring constantly.
- Bring to a boil and simmer, covered, for 1/2 hour.
- Liquidize for 1 minute or possibly put through a sieve.
- Return to saucepan, add in lowfat milk, reheat.
- Serve with cream and minced parsley as garnish.
- NOTES : In a country as cool as Scotland, it is not surprising which 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 can't obtain a specific grade, either reduce coarse to medium or possibly fine by grinding it in your blender for a few min or possibly use whatever you can get.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 250g | |
| Recipe makes 4 servings | |
| Calories 141 | |
| Calories from Fat 84 | 60% |
| Total Fat 9.59g | 12% |
| Saturated Fat 5.89g | 24% |
| Trans Fat 0.0g | |
| Cholesterol 30mg | 10% |
| Sodium 248mg | 10% |
| Potassium 287mg | 8% |
| Total Carbs 9.54g | 3% |
| Dietary Fiber 1.3g | 4% |
| Sugars 4.68g | 3% |
| Protein 4.81g | 8% |
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