No. 2324 — Oat-Groat Soup

Rinse two glasses oat groats in several changes of warm water and cook with three or four bottles water.

Skim when boiling, add a spoonful almond, olive or another vegetable oil and simmer until the liquid is as thick as heavy cream.

Let settle and decant the liquid into the tureen, or strain and press through a sieve to the desired thickness.

Serve with oven-dried croûtons No. 216. A fried onion may also be cooked in the soup.