Yellow Broth
Ingredients
- 2 tablespoons butter ⓘ
- 1 onion, finely chopped ⓘ
- 1 celery rib, finely chopped ⓘ
- 1 carrot, finely chopped ⓘ
- 1/4 cup plain flour (AP) ⓘ
- 3 3/4 cups chicken stock ⓘ
- 1/4 cup medium oatmeal ⓘ
- 4 ounces spinach, chopped ⓘ
- 2 tablespoons heavy cream ⓘ
- salt ⓘ
- black pepper ⓘ
- chopped fresh parsley (to garnish) ⓘ
Instructions
- Melt the butter in a large stock pot.
- Add the onion, celery and carrot and stir to coat with the melted butter.
- Cook for about 2 minutes until the onion is beginning to soften.
- Stir in the flour and cook gently for 1 minute more, stirring constantly.
- Pour in the chicken stock, bring to a boil, and cover.
- Reduce the heat and simmer for 30 minutes until the vegetables are tender.
- Stir in the oatmeal and chopped spinach and cook for 15 minutes, stirring occasionally.
- Stir in the cream and season well with salt and pepper.
- Serve hot, garnished with chopped fresh parsley.
Nutrition & Diet Analysis (per serving)
792
kcal
40% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).