Ingredients:
1 large onion, peeled and chopped
1 carrot, scraped and chopped
1 leek, washed and chopped
1 piece of swede (turnip in Scotland), chopped
2 tbsp butter
30g medium oatmeal
600ml white stock (chicken stock or veal stock)
450ml milk
salt and freshly-ground black pepper, to taste
4 tbsp fresh parsley, chopped
Method:
Combine the vegetables in a pan with the butter. Heat until the butter has melted then toss the vegetables to coat. Add the oatmeal and continue frying, stirring constantly, for 3 minutes.
Now add the stock and bring to a simmer. Cover the pot and cook gently for 45 minutes before adjusting the seasoning to taste and adding the parsley.
When ready to serve, take off the heat and add the milk. Place back on the heat, bring to a simmer, pour into a tureen and serve immediately.
