Tuesday, April 9, 2013

Oatmeal Soup

The warm weather is finally upon us in these here parts, but the nights are still a little chilly.  So here's something to keep you warm.  Oatmeal soup.  Huh?  What?  Sounds weird?  Well, that is exactly what I thought when it was introduced to me.  My mother-in-law used to make it for her family.  Her version was just oatmeal and beef broth.  My husband says that it was his favorite soup growing up.  It did take me a while to get a liking for it.  After all, I was used to oatmeal as a breakfast food.  Creamy and sweet.



But over time I did grow to like the soup and now I have come up my own version.  I swapped out the beef broth for vegetable broth.

And I added some carrots, a scallion, and some rosemary for a real punch of flavor.

I did add a little salt because my broth was not very salty.  So the addition of salt will depend on the broth you use.
For the oats, I just used quick oats.  They cook up fast and they taste great.  I have not tried it with any other oats yet, but it is a thought for the future.  You do not want to make the soup thick like regular oatmeal, you want more of a soup consistency.

 
This soup is best served right away, however, it still tastes great on day two.  I had stored mine in an air tight container in the fridge and warmed it up the next day in the microwave and it still had all the flavors.  It wasn't watered down or bland. 

I think I may actually like this version better than the one with beef broth.  My husband enjoyed it also.  The rosemary and scallions give it the right amount of flavor and the carrots are a great added texture.

So go ahead and try something different today.  It may not be a sweet treat, but it sure makes my belly happy.


Oatmeal Soup

by The Sweet Chick
Prep Time: 10 minutes
Cook Time: 10-15 minutes
Keywords: stove top soup/stew quick oats carrots scallions rosemary fall spring winter
Ingredients (4-5 servings)
  • 4 cups vegetable broth
  • 1 cup quick oats
  • 1 scallion, chopped
  • 1/2 cup chopped carrots
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon salt (or to taste)
Instructions
Place all ingredients in a medium pot and stir to combine.
Bring to a boil over high heat, stirring occasionally.
Reduce to medium heat and simmer for 8-10 minutes or until the carrots are tender.
Remove from stove and serve warm.
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1 comment:

  1. How intriguing. Well, there's barley soup, so why not oatmeal soup? It sounds wonderful.

    ReplyDelete

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