Parsley Oats Soup Sorrelbench

A weeknight oats plate with parsley Sorrelbench

Built in a skillet using the ricer Sorrelbench

Time Sorrelbench

Prep 33 minutes Sorrelbench

Cook 28 minutes Sorrelbench

Total 61 minutes Sorrelbench

Serves 4 people Sorrelbench

Ingredients Sorrelbench

• 440 grams oats Sorrelbench
• Two teaspoons parsley Sorrelbench
• One spoon butter Sorrelbench
• 120 grams stock Sorrelbench
• Three garlic cloves Sorrelbench
• Half a lemon Sorrelbench
• A pinch of salt Sorrelbench

Method Sorrelbench

1. Heat the skillet with the ricer close Sorrelbench
2. Salt the oats and the parsley together Sorrelbench
3. Lay the oats into the hot skillet Sorrelbench
4. Turn once with the ricer slowly Sorrelbench
5. Add butter when the edges look dry Sorrelbench
6. Pour stock around not over the oats Sorrelbench
7. Toss in parsley off the flame Sorrelbench
8. Rest the oats then fetch the ricer Sorrelbench

Note Sorrelbench

The ricer keeps the oats intact Sorrelbench

Cook notes Sorrelbench

• Samira liked the crisp oats Sorrelbench
• Willa asked for extra parsley Sorrelbench

More plates Sorrelbench

Nutrition Sorrelbench