Gluten-Free Irish Oatmeal Soup
This satisfying recipe for gluten-free Irish oatmeal soup was adapted for gluten-free diets from a recipe appearing in the charming cookbook Irish Soup Recipes, created by Tony Potter Publishing, Ltd, Dublin, Ireland. Authentically Irish, this lovely green soup is full of healthy vegetables including spinach, mushrooms, onions, and of course potatoes. I was pleasantly surprised at how subtly ground clove flavored this recipe. However, if you prefer, you can substitute ground allspice for the ground clove called for in the recipe. Serve chunky or puree in a blender, processor, or with a stick blender - your choice.
This satisfying recipe for gluten-free Irish oatmeal soup was adapted for gluten-free diets from a recipe appearing in the charming cookbook Irish Soup Recipes, created by Tony Potter Publishing, Ltd, Dublin, Ireland. Authentically Irish, this lovely green soup is full of healthy vegetables including spinach, mushrooms, onions, and of course potatoes. I was pleasantly surprised at how subtly ground clove flavored this recipe. However, if you prefer, you can substitute ground allspice for the ground clove called for in the recipe. Serve chunky or puree in a blender, processor, or with a stick blender - your choice.
- salt and pepper to taste
- 1/4 cup butter or your favorite dairy free butter substitute
- 1 cup potatoes peeled diced
- 1/2 cup sweet yellow onion diced
- 1 cup mushrooms chopped
- 2 cups fresh spinach chopped
- 4 cups gluten-free chicken stock preferably organic, without msg
- 1/4 teaspoon ground cloves or ground allspice
- 1/2 cup gluten-free rolled oats
- 1/4 cup cream or half and half (or your favorite dairy free milk substitute
- Carbohydrate 38.3547262563551 g
- Cholesterol 161.612500269285 mg
- Fat 58.3316088419513 g
- Fiber 6.03977508544922 g
- Protein 9.58707250527083 g
- Saturated Fat 36.4845148078731 g
- Serving Size 1 1 Recipe (467g)
- Sodium 490.698448402155 mg
- Sugar 32.3149511709059 g
- Trans Fat 4.1221066308234 g
- Calories 692 calories
Step-by-step
- Melt butter in a stockpot over medium heat.
- Add potatoes, onions and mushroom and cook until vegetables are soft but not mushy.
- Add chopped fresh spinach, cloves, chicken stock and gluten-free oatmeal.
- Simmer for about 20 minutes. Remove from heat and stir in cream or half and half (or your favorite dairy free milk substitute.)
- Season to taste with salt and pepper.
- Serve chunky or if you prefer, puree warm soup in blender, food processor or with a stick blender. Reheat to serve.
Swapping ground cloves for ground allspice introduces a warmer, fruitier aroma that alters the final profile of this vegetable-heavy broth. Rolled oats act as a natural thickener when simmered for twenty minutes, releasing starches that give body to the chicken stock without requiring flour or cornstarch. Cook the diced potatoes, onions, and chopped mushrooms over medium heat until they soften just enough to yield to a knife tip, preventing them from turning mushy during the subsequent twenty-minute simmer. Fresh spinach added at the stock stage wilts quickly, saturating the liquid with chlorophyll and a mild vegetal note. Whole milk or heavy cream stirred off the heat at the very end prevents curdling from residual heat. This single-serving recipe scales linearly; multiplying the measurements by four works seamlessly in a standard four-quart stockpot.
Texture and Second-Day Transformations
Oats continue to absorb liquid as the pot sits in the refrigerator. Storing the soup for up to seventy-two hours yields a significantly thicker, porridges-like consistency by the second day. Reheating requires adding a splash of chicken stock or water to loosen the starches before bringing the temperature back to a gentle simmer. Processing the batch in a standing blender creates a velvety emulsion, whereas leaving the mixture unblended preserves the distinct bite of mushrooms and soft potatoes.
- Too thick on day two? Whisk in two tablespoons of warm chicken stock per cup of soup before reheating.
- Separated cream? Pulse the warm liquid with an immersion blender for ten seconds to re-emulsify the fats.
- Bland finish? Adjust the kosher salt at the table because starches dull sodium levels upon cooling.
