Wednesday, May 21, 2008

Spicy Oatmeal Soup

Spicy oatmeal soup
serves 8

15g/1/2oz margarine
1 tablespoon groundnut oil
2 large leeks, thinly sliced
4 carrots, sliced
2 potatoes, diced
2 celery sticks, sliced
1.2 litres/2pt chicken stock
1 tablespoon dried chives
1 tablespoon dried shallots
1/2 tablespoon dried tarragon
1/2 tablespoon dried basil
1 teaspoon salt
100g/4oz oatmeal
225ml/8fl oz white wine

• Heat the margarine and groundnut oil in a large saucepan over a medium-high heat. Add the leeks and sweat for 2–3 minutes.
• Add the carrots, potatoes, celery and chicken stock. Bring to the boil.
• Sprinkle in the chives, shallots, tarragon, basil and salt. Boil gently for 20 minutes. Add the oatmeal and cook for a further 5 minutes. Add the wine, cook for 15 minutes more and serve hot.

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