Prep 15 mins
Cook 50 mins
This is one of many versions of this famous Northern Irish soup, which is both thickened with, and given its flavor by, oatmeal. It's the perfect soup to serve on a really cold winter's day, garnished with chopped fresh parsley. From my favorite soup cookbook "400 Soups".
- 2 tablespoons butter
- 1 onion, finely chopped
- 1 celery rib, finely chopped
- 1 carrot, finely chopped
- 1⁄4 cup plain flour (AP)
- 3 3⁄4 cups chicken stock
- 1⁄4 cup medium oatmeal
- 4 ounces spinach, chopped
- 2 tablespoons heavy cream
- black pepper
- chopped fresh parsley (to garnish)
- Melt the butter in a large stock pot.
- Add the onion, celery and carrot and stir to coat with the melted butter.
- Cook for about 2 minutes until the onion is beginning to soften.
- Stir in the flour and cook gently for 1 minute more, stirring constantly.
- Pour in the chicken stock, bring to a boil, and cover.
- Reduce the heat and simmer for 30 minutes until the vegetables are tender.
- Stir in the oatmeal and chopped spinach and cook for 15 minutes, stirring occasionally.
- Stir in the cream and season well with salt and pepper.
- Serve hot, garnished with chopped fresh parsley.
Great soup! I was very happy with the taste of the oatmeal in it....a little like barley in a soup. The ingredients were easily at hand and it tastes great! I've never had a soup quite like this one, and I'm so glad I tried it. Made for Photo Tag!
Tried this for a St. Patrick's Dinner Party and it was fabulous - even "timed by 4"! It's tasty, filling, colorful, healthy. Several people asked for the recipe.