Irish Yellow Broth

Now I know St. Patrick's Day is near and that everyone is making Corned Beef and Cabbage but I can not eat that or smell it cooking. It has never been a pleasant experience and I dread going to my mother's house that week because I knew she would be cooking that meal.

My boyfriend Randy is Irish and always tells me the Irish food is not good. We have heated debates about this because I feel all heritages have recipe's that are delicious and filled with love and traditions. I was out to prove my my boyfriend wrong and that Irish food was delicious. I found a cookbook while on one of my many adventures to Barns and Nobles titled The Soup Bible; and what a bargain at $8.99!

I found a recipe for Yellow Broth and It looked simple to make and delicious. I will say though I was concerned about the use of oatmeal as I thought it would be soggy but it wasn't. It added a wonderful texture element to the dish.


Ingredients
2 tablespoons butter
1 tablespoon of flour
1 onion minced
1 celery stalk minced
1 carrot finally chopped
3 3/4 cups chicken broth
1/4 cup medium steel-cut oats (commonly known as Irish oats)
1 1/2 cups chopped spinach
2 tablespoons of cream
salt, pepper, parsley to garnish

Directions

melt the button in a large soup pan. Add onion, celery, and carrot and cook until onion is soft.

Stir in the flour and cook slowly for 1 minute more, stirring constantly. Pour in your chicken stock and bring to a boil. Lower your heat, cover, and simmer for 30 minutes until your vegetables are tender.

Stir in the oats and chipped spinach. Cook for 15 more minutes stirring from time to time.

Stir in the cream and season well. Serve garnished with chopped parsley and salt and pepper to taste.

*Tip* Don't forget a piece of bread with this soup!