Irish Yellow Broth Soup
February 27, 2023
Categories: Soups and Stews, Oats, Vegetables, Spinach, Irish more
"Has steel cut oats in it northern Irish dish"
- Serving Size: 1 (425.6 g)
- Calories 340.3
- Total Fat - 13.1 g
- Saturated Fat - 6.4 g
- Cholesterol - 32.7 mg
- Sodium - 526.4 mg
- Total Carbohydrate - 45.2 g
- Dietary Fiber - 6.5 g
- Sugars - 8.4 g
- Protein - 13.1 g
- Calcium - 87.6 mg
- Iron - 3.1 mg
- Vitamin C - 13.8 mg
- Thiamin - 0.4 mg
Step by Step Method
Melt the butter in a large stock pot.
Add the onion, celery and carrot and stir to coat with the melted butter.
Cook for about 2 minutes until the onion is beginning to soften.
Stir in the flour and cook gently for 1 minute more, stirring constantly.
Pour in the chicken stock and chicken bouillon bring to a boil, and cover.
Reduce the heat and simmer for 30 minutes until the vegetables are tender.
Stir in the oatmeal in the oatmeal - do not walk away! Stir for a short while otherwise the oatmeal will fall to the bottom of the pan and clump, maybe even burn.
In total, cook for 15 minutes after adding the oatmeal.
Keep stirring every few minutes!
Add the spinach after it seems the oatmeal will no longer clump (5 minutes or so after above.)
Stir in the cream and season well with salt and pepper.
The oatmeal will continue to absorb liquid so extra liquid (water or broth) may need to be added depending on when this is being served.
Tips & Variations
No special items needed.