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Tuesday, December 20, 2011

Oatmeal Soup

By on 5:01 AM


6 oz. of coarse oatmeal
the outer part of a head of celery
1 Spanish onion
1 turnip
1 oz. of butter
pepper and salt.

How to cook Oatmeal Soup

Wash and cut the vegetables up small, set them over the fire with 2 quarts of water.
When boiling, stir in the oatmeal and allow all to cook gently for 2 hours.
Rub the mixture well through a sieve, adding hot water it necessary.
Return the soup to the saucepan, add the butter and pepper and salt, and let it boil up.
The soup should be of a smooth, creamy consistency.
Serve with sippets of toast or Allinson plain rusks.

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