It’s still not quite spring here in Vermont and a bowl of soup tastes really good on these cold spring days. Having some extra spinach in the fridge that I didn’t want to go to waste led me to make this delicious soup this week. It is a quick easy soup that goes together well. I think it is the only soup recipe I have that uses steel cut oats.
2 Tbsp butter
1 onion, minced
1 celery stalk, minced
1 carrot, finely chopped
2 Tbsp flour
3 ¼ cup chicken stock
¼ cup steel cut oats
1 ½ cup chopped spinach
2 Tbsp cream
salt and pepper to taste
Melt the butter in a saucepan and add onion, celery and carrots, cook about 2 minutes or until the onions are soft.
Stir in the flour and cook slowly for another minute, stirring constantly. Pour in the chicken broth and the oats and bring to a boil, lower the heat and cover. Simmer for 30 minutes or until the vegetables are tender.
Stir in the chopped spinach and cook for 15 minutes.
Stir in cream and season to taste.
When I make this I sometimes omit the cream, it is delicious either way. The original recipe instructed you to add the oats with the spinach. I have always aded them with the broth so they have longer to cook, this gives the soup a nice creamy texture.