A classic Irish soup made with Oatmeal
1 teaspoon olive oil
1 teaspoon butter
1 onion, finely chopped
1 leek, cleaned and thinly sliced
2 carrots, finely chopped
2 celery stalks, finely chopped
1/4 cup all-purpose flour
6 cups chicken stock or broth
1/2 cup old-fashioned oatmeal
2 potatoes, peeled and thinly sliced
freshly ground black pepper
seasoning salt to taste
parsley for garnish
Combine the olive oil and butter in a dutch oven or other soup pot. Add the onion, leek, celery and carrots. Cook for about 5 minutes over medium heat. Add the flour, and cook for 1 minute. Add the chicken broth and stir to combine well. Bring to a boil, cover, and reduce heat to a simmer. Simmer for 30 minutes.
Add the potato and oatmeal to the pot, stir briskly. Cover, and continue simmering for another 20 minutes. Add pepper and seasoning salt to taste. Garnish with parsley right before serving.
Serves 4.