Why not give Boyndie Broth a try for St Andrew’s Day.
It’s a simple, velvety soup that you can make with just a few simple ingredients. You can also add undyed smoked haddock
or smoked salmon
for the last few minutes of your cooking time for a good alternative to Cullen Skink.
This recipe makes a thick warming broth – use less oats and more stock if you prefer a thinner soup.
1 chopped onion
1 large carrot grated
2 tablespoons butter
550ml (1 pint) chicken stock
550ml (1 pint) milk
Salt and white pepper
Chopped chives or parsley
Cream for finishing (optional)
1. Melt the butter in a large pan over a low heat. Add the onions and carrot and cook gently until soft.
2. Add the porridge oats or oatmeal to the pan and cook for four minutes, stirring frequently.
3. Gradually add the stock and bring to the boil. Simmer gently for 20 minutes then add the milk and heat through.
4. Season to taste. Serve in bowls with chives or parsley, and a swirl of cream if desired.