Directions
- 1Melt some butter in a heavy bottom pan.
- 2Add chopped vegetables (turnip, celery, carrots, and onion).
- 3Add a large pinch of salt.
- 4Cook low and slow for about 10 minutes.
- 5Throw in a thyme sprig and cover while it cooks slowly.
- 6Add a cup of rolled oats.
- 7Add two cups of chicken stock.
- 8Add another knob of butter.
- 9Add a touch of white pepper.
- 10Add another pinch of salt.
- 11Simmer on low for about 20 minutes.
- 12In a separate bowl, temper an egg by whisking in 7 spoonfuls of hot liquid.
- 13Fish out the thyme.
- 14Pour the tempered egg into the soup a little at a time, whisking aggressively.
- 15Let it sit for two minutes.
- 16Serve and finish with chives and fresh cracked pepper.
Ingredients
- 1 quart good chicken or meat stock
- 4 tablespoons heaped tablespoons oatmeal
- 2 ounces butter
- 4 tablespoons salt
- 1 turnip
- 1 celery
- 1 carrots
- 1 onion
- 1 thyme sprig
- 1 cup rolled oats
- 2 cups chicken stock
- 1 knob butter
- 1 touch white pepper
- 1 pinch salt
- 1 egg
- 7 spoonfuls hot liquid
- 1 chives
- 1 fresh cracked pepper
Equipment
heavy bottom panwooden spoon
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