This recipe makes a thick warming broth – use less oats and more stock if you prefer a thinner soup.
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.
- Melt the butter in a large pan over a low heat. Add the onions and carrot and cook gently until soft.
- Add the porridge oats or oatmeal to the pan and cook for four minutes, stirring frequently.
- Gradually add the stock and bring to the boil. Simmer gently for 20 minutes then add the milk and heat through.
- Season to taste. Serve in bowls with chives or parsley, and a swirl of cream if desired.