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Add a photoServings: 4
Ingredients
- 1 Tbsp. butter
- 1 lrg onion minced fine
- 2 Tbsp. oatmeal
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 2 c. chicken stock
- 1 c. lowfat milk
- Â Â Finely-chopped parsley for garnish
Directions
- Heat the butter in a large saucepan, then saute/fry the onion till soft. Stir in the oatmeal and salt and pepper to taste. Slowly pour in the stock, stirring constantly, and bring to a boil. Reduce heat and cover, simmering for about 30 min. Puree in a blender, and return to the pan.
- Reheat soup, then stir in lowfat milk. Bring to a simmer. When ready to serve, stir in the heavy cream, ladle into bowls and sprinkle with parsley.
- Serve warm to 4 people as a first course.
- Comments: This is a pretty little soup, especially in a flat soup plate with finely cut parsley sprinkled over its buttery white surface. The flavor is delicate - and it's meant to be as filling as it is inexpensive to make.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 219g | |
| Recipe makes 4 servings | |
| Calories 83 | |
| Calories from Fat 33 | 40% |
| Total Fat 3.79g | 5% |
| Saturated Fat 2.29g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 11mg | 4% |
| Sodium 236mg | 10% |
| Potassium 247mg | 7% |
| Total Carbs 8.4g | 2% |
| Dietary Fiber 1.3g | 4% |
| Sugars 4.63g | 3% |
| Protein 3.98g | 6% |
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