The end of summer comes all too quickly. Much as I hate to see summer go the fall is one of my favorite times of year. Early fall in Vermont is so enjoyable; the days are still fairly warm and sunny but the nights are cold. When there is a slight chill in the air I enjoy making simple soups for lunch. One of my favorite soups is this Irish Yellow Broth. The steel cut oats not only add nutrition but they give a creaminess to the soup. Usually I leave out the cream and the soup still tastes delicious! Next time you’re looking for a simple fall soup try this Irish Yellow Broth. I’ve shared the recipe several years ago but it’s worth repeating. I enjoy this soup whether it’s the beginning of fall, the middle of winter or early spring! It’s simple to make and delicious!
Simple Soups: Irish Yellow Broth
2 Tbsp butter
1 onion, finely minced
1 celery stalk, minced
1 carrot, finely chopped
2 Tbsp flour
3 ¼ cups homemade chicken stock
¼ cup steel cut oats
1 ½ cups chopped spinach
2 Tbsp cream (optional)
Salt and pepper to taste
Melt the butter in a saucepan and add the onion, celery and carrots. Cook for about 2 minutes or until the onions are soft.
Stir in the flour and cook slowly for 1 minute longer, stirring constantly. Add the steel cut oats.Pour in the chicken stock and bring to a boil. Lower the heat, cover and simmer for 30 minutes until vegetables are tender. Stir in the chopped spinach and cook for 15 minutes longer stirring occasionally. Stir in the cream, season and stir.Enjoy this creamy delicious simple soup the next time you feel a chill in the air. It’s perfect for your lunch or combine it with a salad for a simple dinner.