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Prep Time: 5 Minutes Cook Time: 60 Minutes |
Ready In: 65 Minutes Servings: 10 |
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This soup might make a lovely, hot, wintertime breakfast. From the Minnesota Scandinavian chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Ingredients:
3/4 cup rolled oats |
2 1/2 pints water |
18 prunes, pitted or 3/4 cup raisins |
10 almonds |
3 1/2 cups milk |
sugar, to taste |
salt, to taste |
Directions:
1. Simmer oats in water until soft, about an hour.
2. Rinse prunes or raisins, cover with cold water and simmer until tender.
3. Blanch almonds and mince.
4. Bring milk slowly to a boil and add to soup with fruit and the water in which they were cooked, almonds, sugar, and salt.
5. Heat thoroughly.
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