Ingredients:
50g (2oz) Scottish Porridge Oats or Oatmeal
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)
Method:
This recipe makes a thick warming broth – use less oats and more stock if you prefer a thinner soup.
You can also add undyed smoked haddock or smoked salmon for the last few minutes of your cooking time for a good alternative to Cullen Skink.
Melt the butter in a large pan over a low heat. Add the onions and carrot and cook gently for about 10 minutes, until soft.
Add the porridge oats or oatmeal to the pan and cook for four minutes so they become coated in the butter and are lightly toasted, stirring frequently.
Gradually add the stock and bring to the boil. Simmer gently for 20 minutes then add the milk and heat through.
Adjust the seasoning to taste. Serve ladled in bowls with chives or parsley, and a swirl of cream, to garnish, if desired.
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