Albert's Downtown Toronto Inn

Toronto, Ontario, Canada

Heritage Recipe

Brothchan Buidhe (Yellow Broth)

St. Columba was said to live on broth and that his favorite potage was Brothchan Buidhe. This is a Glorified version of the broth (forgive the pun). ... Geoffrey Pimblett

Ingredients

2 pints chicken stock (can be made from boiling chicken bones, or use water and chicken stock cubes)

1 stalk celery

1 medium onion

1 small carrot

Salt and pepper

2 ounces butter or margarine

2 ounces flour

1 ounce flake oatmeal

4 ounces chopped spinach

2 Tablespoons cream

1 dessert spoon parsley

Add the chopped celery, onion, and carrots to the stock. Salt and pepper to taste. Bring to a boil and cook for 30 minutes.

Knead butter and flour together and add to the stock. Sprinkle in the flakemeal, add the chopped spinach, and simmer for 15 minutes. Sieve, correct the seasoning, and stir in the cream. Sprinkle with chopped parsley.

Eaten with fingers of toast.

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