Steel Cut Oats And Beet Soup
|Oats||1⁄2 Cup (8 tbs)|
|Minced onion||1⁄4 Cup (4 tbs)|
|Rendered chicken fat/Butter||2 Tablespoon|
|Chicken stock||3 Cup (48 tbs)|
|Beets||2 Medium, cooked and cut in julienne|
|Minced parsley/Chives||1 Tablespoon|
Brown oats, onion and celery in chicken fat.
Add stock, bring to gentle boil, cover, lower heat and simmer 20 minutes, or until oats are tender but still crunchy.
Add beets, reheat and season with salt and pepper.
Garnish with parsley.