Swiss Soup is a traditional British recipe for a classic soup of carrots, potatoes and onions in a stock base thickened with rolled oats. The full recipe is presented here and I hope you enjoy this classic British version of: Swiss Soup.
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Ingredients:
25g butter
2 tbsp rolled oats
2 medium onions, chopped
2 carrots, chopped
2 potatoes, peeled and chopped
900ml stock or water
salt and freshly-ground black pepper, to taste
a little milk (optional)
chopped flat-leaf parsley, to garnish
Method
Melt the butter in a saucepan and use to fry the oats until lightly browned. Add the vegetables, stock (or water) and season to taste with salt and black pepper. Bring the mixture to a boil then reduce to a simmer and cook gently for 30 minutes, or until the vegetables are tender.
Turn the soup into a fine-meshed sieve and press through with the back of a spoon. Return the mixture to a pan then stir in a little milk (if liked). Allow the soup to re-heat then ladle into warmed soup bowls and serve garnished with chopped parsley.
