Recipes > Soup > Oatmeal Soup

Oatmeal Soup


  • 3 carrots
  • 3 turnips
  • 3 onions
  • 3 tablespoons coarse oatmeal
  • 1 stick of celery
  • 5 pints water
  • 2 1/2 ounces butter
  • 2 teaspoons salt
  • 1 dozen peppercorns
  • 1 tablespoon chopped parsley


Dissolve the butter in a large saucepan, slice the vegetables and fry them for a few minutes in the butter, but do not allow them to brown. Add water, peppercorns and salt, and boil two hours; then add oatmeal (which should have been previously soaked for a few hours), and boil three-quarters of an hour longer. Strain, return to the saucepan, add the parsley, simmer three minutes, and serve.


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New Vegetarian Dishes (1892).

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