Directions
- 1Melt some butter in a pot.
- 2Add celery, carrot and onion to the pot.
- 3Add a pinch of salt to the pot and cover it.
- 4Cook covered on medium-low for 15 minutes.
- 5After 15 minutes, add some flour.
- 6Cook for a couple of minutes and then add in the chicken stock a little bit at a time.
- 7Once all the stock is in, crank up the heat.
- 8Simmer for 15 minutes.
- 9After 15 minutes, add in some Irish steel cut oats and cook it on a gentle simmer.
- 10Halfway through, add in the kale and spinach and let it go for another 7 or 8 minutes.
- 11Add in a shot of heavy cream.
- 12Turn off the heat, cover and let sit for 5 minutes.
- 13Serve and top it with some celery leaves and freshly cracked black pepper.
Ingredients
- Butter
- Carrot
- Celery
- Onion
- 1 pinch Salt
- All-purpose flour
- Chicken stock
- Irish Steel-Cut Oats
- Spinach
- Kale
- Heavy cream
- Celery leaves
- Black pepper
Equipment
PotLadle
Tips
- The whole point of sweating your vegetables for that long is that's where the majority of the flavor comes from. It's also going to give a golden hue from the carrots.
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