Irish Yellow broth

What could be more appealing on a rainy summer evening than the orange (carrots), green (spinach) and white (onion) of the Irish tricolour in a soupy yellow broth?

Cost per student: £0.50 (€0.56)

 

Preparation time: 10 minutes Cooking time: 50 minutes

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Ingredients (serves 2-3)

1 onion, peeled and finely chopped

1 carrot, peeled and chopped

1 tablespoon of butter

1 celery stick, chopped

1 tablespoon of flour

1 cube of vegetable stock

1 litre of boiling water

2 tablespoons of cream

2 tablespoons of porridge oats

2 handfuls (100g) of spinach

Salt and pepper

 

Equipment

Wooden spoon

Saucepan

 

1. Melt the butter in a large pan on medium heat and add the onions. Cook for 5 minutes.

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2. Add the carrot and celery and cook for another 5 minutes.

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3. Crumble the stock cube over the mixture and spoon in the flour, stirring constantly.

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4. Gradually pour in the boiling water, bring to the boil, reduce the heat and simmer for 25 minutes. If the flour is gluey, whisk with a fork.

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5. Stir in the porridge oats and the spinach and cook for another 10 minutes.

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6. Pour in the cream with a pinch of salt and pepper and serve.