Oatmeal isn’t just for breakfast. Steel-cut oats give this simple soup its unique flavor and texture.
Sun Oven Irish Soup with Oats
2 tablespoons butter
1 onion, finely chopped
1 celery stalk, finely chopped
1 carrot, finely chopped
2 tablespoons all-purpose flour
3 3/4 cups chicken or vegetable broth
1/4 cup steel-cut oats
2 tablespoons cream
Salt and pepper to taste
Fresh parsley, chopped for garnish
Set Sun Oven out to preheat.
Melt the butter in a large pot over medium heat. Add the onion, celery, and carrot. Cook until the onion just begins to soften, about 2 minutes. Stir in the flour and cook, stirring constantly, for about 1 minute. Add the broth and the oats. Cover and transfer the pot to the Sun Oven. Cook until the vegetables and oats are tender, 45 minutes to 1 hour. Stir in the cream. Season to taste with salt and pepper. Ladle into bowls and garnish each serving with parsley.
Makes 4 servings.