Serves: 4
Total Calories: 117
Set Sun Oven out to preheat.
Melt the butter in a large pot over medium heat. Add the onion, celery, and carrot. Cook until the onion just begins to soften, about 2 minutes. Stir in the flour and cook, stirring constantly, for about 1 minute. Add the broth and the oats. Cover and transfer the pot to the Sun Oven. Cook until the vegetables and oats are tender, 45 minutes to 1 hour. Stir in the cream. Season to taste with salt and pepper. Ladle into bowls and garnish each serving with parsley.
This Sun Oven Irish Soup with Oats recipe is from the Sun Oven Cooking Cookbook. Download this Cookbook today.
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