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Ingredients
- 15g/1/2oz margarine
- 1 tablespoon groundnut oil
- 2 large leeks, thinly sliced
- 4 carrots, sliced
- 2 potatoes, diced
- 2 celery sticks, sliced
- 1.2 litres/2pt chicken stock
- 1 tablespoon dried chives
- 1 tablespoon dried shallots
- 1⁄2 tablespoon dried tarragon
- 1⁄2 tablespoon dried basil
- 1 teaspoon salt
- 100g/4oz oatmeal
- 225ml/8fl oz white wine
Instructions
- Heat the margarine and groundnut oil in a large saucepan over a
medium-high heat. Add the leeks and sweat for 2–3 minutes. - Add the carrots, potatoes, celery and chicken stock. Bring to the boil.
- Sprinkle in the chives, shallots, tarragon, basil and salt. Boil gently for
20 minutes. Add the oatmeal and cook for a further 5 minutes. Add the
wine, cook for 15 minutes more and serve hot
