A simple restorative soup for when you are all bunged up with flu and feeling miserable.
Fry a chopped leek slowly in some butter and olive oil until soft, translucent and faintly golden brown, ten minutes at least. Add in a good handfull of rolled oats, stir about a bit and leave to cook for a few minutes. Pour in a pint and a quarter of vegetable stock and simmer gently until the oats are cooked but still have some bite, mine took a bit over half an hour. Season and serve.
I had mine with croutons and a handfull of chopped parsley.
Now you may notice that I have posted this recipe before but Tinned Tomatoes and Lisa's Kitchen has a monthly event - "No Croutons required" and seeing as this is one of my favourite soups, and one of my favourite photos, and seeing as I am bunged up with the flu again . . . well I thought I would enter this one.
This week’s menu
3 days ago