St.Patricks Day Soup

[Guest guest]

This is a potato based soup that uses oatmeal for thickening. It can be served with warm soda bread for a complete Irish experience!50g/2oz butter or vegan margarine100g/4oz onions, sliced225g/8oz potatoes, peeled and finely diced225g/8 oz carrots, peeled and finely diced225g/8oz mushrooms, sliced225g/8 oz green cabbage, choppedpinch ground cloves1 litre/ 1 ¾ pints vegetable stock100g/4oz oatmealSalt and pepper to tasteSingle cream or soya cream to swirl (optional). Melt the butter / margarine in a large saucepan. Add the onions, potatoes and carrots and fry gently for about 5 minutes until soft. Add the mushrooms, cabbage and ground cloves and cook for 5 minutes more.2. Add the vegetable stock and oatmeal, bring to the boil, then simmer for about 20 minutes3. Allow to cool, then puree in a blender or food processor until the soup is smooth. (If you prefer a slightly chunky soup, just puree half the mixture.)4. Return the soup to a clean pan and heat through gently. Season to taste. Serve in individual soup bowls with a swirl of cream on top if liked.In 1983 the drug company Pfizer carried out a study to test the efficiency of animal tests. Human findings were compared with experimental data from rats and mice for all chemicals known to cause cancer in people. In most cases animal tests had given the wrong answers. The report concluded that we would have been better off to toss a coin! (D. Salsburg, Fundamental & Applied Toxicology, 1983, vol. 3, 63-67.)

Mail Plus - Powerful. Affordable. Sign up now