In a country as cold as Scotland, it is not surprising that thick, hearty yet relatively uncomplicated soups form a large part of the national cuisine. In some homes they may be the entire meal.
Oatmeal soup is simple, yet has a rich and complex flavour.
Oatmeal has a variety of uses in Scotland, from cakes and desserts to this soup. It comes in several grades, from coarse to fine and if you cannot obtain a specific grade, either reduce coarse to medium or fine by grinding it in your blender for a few minutes or use whatever you can get. Add chopped onion, cook until soft but not brown. Add oatmeal, salt and pepper, cook for a few minutes. Liquidize for 1 minute or put through a sieve.