Boyndie Broth (Oatmeal Soup)
A very economical, velvety and elegant soup which is quickly and easily prepared. The addition of good undyed smoked haddock or smoked salmon makes a good alternative to Cullen Skink.
50g (2oz) Hamlyns Scottish Porridge Oats
1 chopped onion
1 large carrot grated
2 tablespoons butter
550ml (1 pint) chicken stock
550ml (1 pint) milk
Salt and white pepper
Chopped chives or parsley
Cream for finishing (optional)
Melt butter in a large pan over a low heat. Add onions and carrot and cook gently until soft. Add oats to pan and cook for about four minutes, stirring frequently. Add stock and bring to the boil. Simmer for 25 minutes. Add milk and heat through. Season to taste. Add chives or parsley, and a little cream if desired.
The above makes a thick broth - use less oats and more stock if you prefer a thinner soup.
