[Sca-cooks] Semi-OT: Irish Leek & Oatmeal Soup? and other soup notes

[Phil Troy / G. Tacitus Adamantius]

On Dec 20, 2005, at 10:24 AM, Kathleen A Roberts wrote:

> On Tue, 20 Dec 2005 01:13:53 -0500
>  "Phil Troy / G. Tacitus Adamantius"  
> <adamantius.magister at verizon.net> wrote:
>
> the  recipe would have called for
>> chicken stock instead of vegetable  stock, and steel-cut oats. You  
>> may need more leeks than you  originally mentioned; they provide  
>> such a lovely richness.
>
> so having most of an expensive can of steel cut oats left over from  
> making haggis...
>
> how would you treat them in the soup, as opposed to the rolled oats?
>
> cailte

Simmer them longer, say, 20 minutes instead of five... same principle  
as if you were making a very thin gruel or porridge.

A.




"S'ils n'ont pas de pain, vous fait-on dire, qu'ils  mangent de la  
brioche!" / "If there's no bread to be had, one has to say, let them  
eat cake!"
     -- attributed to an unnamed noblewoman by Jean-Jacques Rousseau,  
"Confessions", 1782

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