Oatmeal Soup

[ChefTessBakeresse]

Oatmeal...Soup




Ask almost anyone if they have had oatmeal for breakfast and they will say yes. I honestly doubt very many have had to eat them for dinner. Unless of course I just live a very sheltered life. I've always associated oats with breakfast. Oatmeal. That however is exactly what we made last night for dinner. It's a hearty, earthy, comforting soup that uses oats as the main ingredient. At first when I saw this recipe I thought it a bit intriguing. Now I've embraced it, adapted it. I've added herbs and vegetables and made it my own. The original recipe was from from the Fannie Farmer Cookbook, but now I've changed it enough I don't even think Marion Cunningham would know it was hers. We had whole grain and vegetables for dinner and not one complaint from my kids!

Oatmeal Soup
3 T butter or olive oil
1 onion, minced fine (about 3/4 cup)
1 carrot, minced
1 stock celery, minced
1 clove garlic minced
1 1/2 cup uncooked rolled old fashioned oats (not quick oats)
6 cups chicken or vegetable stock
1 tsp all purpose seasoning
1/2 tsp dry tarragon
salt and pepper to taste
3 T chopped fresh parsley
1 cup chopped fresh spinach

Combine the butter, onion, carrot, celery, garlic and oats in a one gallon pot. Cook until oats are toasted and vegetables sweat, about 5 minutes. Add stock, seasoning, parsley and spinach. Simmer 5-7 minutes until oats are tender.



Serves four generous portions. The oats take on a nice nutty flavor and texture. I love it.



There you go.

[AZ Prepper]

This looks really good!