Yellow Broth
Here's a "something from nothing" soup, a Scottish heritage soup that's quick to make and quite delicious. Instead of potatoes, pasta or rice, this soup is thickened with oats or oatmeal - I've used whatever is in the cupboard, to great results every time. It's nourishing, comforting and fast. What more could you want on a cold winter's day? Slightly adapted from The Soup Bible, edited by Debra Mayhew (Hermes House 2005), Yellow Broth may become a standby.
There are always more Soup options on North End Nosh - creamy, brothy, noodly, vegan, vegetarian - try them all, here, and experiment with these Hints to make you recipes different and better each time
Serves 4
Ingredients
2 tablespoons butter
1 onion, minced
1 celery stalk, minced
1 carrot, finely chopped
1 parsnip, finely chopped (optional)
2 tablespoons flour
3 3/4 cups chicken stock
1/4 cup steel cut oats or oatmeal
1 1/2 cups chopped spinach
2 tablespoons cream or milk
salt and pepper
parsley to garnish (optional)
Method
Melt the butter in a large saucepan. Add the onion, (parsnip), celery and the carrot and cook for about 2 minutes until the onion begins to soften.
Stir in the flour and cook slowly for 1 minute longer, stirring constantly. Pour in the chicken stock and bring to a boil. Lower the heat, cover and simmer for 30 minutes or until the vegetables are tender.
Stir in the oats/oatmeal and chopped spinach and cook for 15 minutes longer, stirring occasionally.
Stir in the cream or milk, season and serve, topped with parsley if using.
Here's a "something from nothing" soup, a Scottish heritage soup that's quick to make and quite delicious. Instead of potatoes, pasta or rice, this soup is thickened with oats or oatmeal - I've used whatever is in the cupboard, to great results every time. It's nourishing, comforting and fast. What more could you want on a cold winter's day? Slightly adapted from The Soup Bible, edited by Debra Mayhew (Hermes House 2005), Yellow Broth may become a standby.
There are always more Soup options on North End Nosh - creamy, brothy, noodly, vegan, vegetarian - try them all, here, and experiment with these Hints to make you recipes different and better each time
Serves 4
Ingredients
2 tablespoons butter
1 onion, minced
1 celery stalk, minced
1 carrot, finely chopped
1 parsnip, finely chopped (optional)
2 tablespoons flour
3 3/4 cups chicken stock
1/4 cup steel cut oats or oatmeal
1 1/2 cups chopped spinach
2 tablespoons cream or milk
salt and pepper
parsley to garnish (optional)
Method
Melt the butter in a large saucepan. Add the onion, (parsnip), celery and the carrot and cook for about 2 minutes until the onion begins to soften.
Stir in the flour and cook slowly for 1 minute longer, stirring constantly. Pour in the chicken stock and bring to a boil. Lower the heat, cover and simmer for 30 minutes or until the vegetables are tender.
Stir in the oats/oatmeal and chopped spinach and cook for 15 minutes longer, stirring occasionally.
Stir in the cream or milk, season and serve, topped with parsley if using.