Oat and fresh tomato soup with basil

6 servings

Ingredients

Quantity Ingredient
1 cup Rolled oats
4 tablespoons Butter
1 large Onion(s), chopped
3 To 4 garlic clove(s) minced
2 pounds Ripe tomatoes
The Versatile Grain
and the
Elegant Bean
by Sheryl and Mel London
ISBN 0-671-76106-4
pg 129 peeled and chopped
5 cups Chicken stock
2 teaspoons Orange peel, minced
5 To 6 basil leaves, minced
Salt and pepper to taste
2 tablespoons Parsley, minced

Directions

To a heavy iron skillet, add the oats and toast them over medium-low heat, stirring until they turn color, 5-8 minutes. Do not let them burn. Set aside.

In a 7-qt. Dutch oven, melt the butter over medium-high heat, add the onion and garlic and saut for about 5 minutes, stirring, until the onion is wilted. Add the tomatoes and stir for 2 minutes more. Add the chicken stock and orange peel and bring to a boil. Lower heat to medium-low and add the basil, reserved oats and salt and pepper.

Cover and cook for 8 minutes. Adjust the seasoning and serve hot, sprinkled with parsley.

Submitted By DIANE LAZARUS On 03-27-95

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