Recipes > Soup > Oatmeal Soup

Oatmeal Soup


  • 6 ounces of coarse oatmeal
  • outer part of a head of celery
  • 1 Spanish onion
  • 1 turnip
  • 1 ounce of butter
  • pepper and salt


Wash and cut the vegetables up small, set them over the fire with 2 quarts of water. When boiling, stir in the oatmeal and allow all to cook gently for 2 hours. Rub the mixture well through a sieve, adding hot water it necessary. Return the soup to the saucepan, add the butter and pepper and salt, and let it boil up. The soup should be of a smooth, creamy consistency. Serve with sippets of toast or Allinson plain rusks.


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Dr. Allinson's Cookery Book (1915).

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