Ingredients
- 2 tablespoons butter
- 1 cup onion, finely chopped
- 1 celery rib, finely chopped
- 1 carrot, finely chopped
- 1⁄4 cup flour
- 4 cups chicken stock
- 1 teaspoon chicken bouillon
- 2 ounces steel cut oatmeal,(1⁄4 cup)
- 4 ounces fresh baby spinach, chopped,(4 cups)
- 1/4 ounce heavy cream,(2 tablespoons)
- 1/8 teaspoon white pepper
- 1 tablespoon fresh parsley, minced
How to Make
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Step 1: Melt the butter in a large stock pot.
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Step 2: Add the onion, celery and carrot and stir to coat with the melted butter.
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Step 3: Cook for about 2 minutes until the onion is beginning to soften.
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Step 4: Stir in the flour and cook gently for 1 minute more, stirring constantly.
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Step 5: Pour in the chicken stock and chicken bouillon bring to a boil, and cover.
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Step 6: Reduce the heat and simmer for 30 minutes until the vegetables are tender.
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Step 7: 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.
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Step 8: In total, cook for 15 minutes after adding the oatmeal.
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Step 9: Keep stirring every few minutes!
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Step 10: Add the spinach after it seems the oatmeal will no longer clump (5 minutes or so after above.)
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Step 11: Stir in the cream and season well with salt and pepper.
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Step 12: 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.
We hope you enjoy this recipe!
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