Hollandaise Oat Chowder
1/4 cup butter
2 large yellow or Vidalia onions, finely chopped
1 crushed garlic glove
1 turnip, finely chopped
3 large carrots, peeled and finely chopped
3 celery stalks, finely chopped
1 leek, sliced very thin
1/2 cup oats. Steel cut or old-fashioned
5 cups vegetable stock or broth
2/3 cup milk (whole or 2%)
2 T white wine vinegar
1 egg yolk
2/3 cup cream
2 T mayonnaise
salt and pepper
In saucepan fry onions and garlic in butter for about 10 minutes until softened but not colored. Add carrots, turnip, leek and celery. Cook another 5 minutes. Add oats and cook for about a minute longer.
Add milk and stock and bring to a boil. Season with salt and pepper to taste. (better to under-season than over-season, as you can add more seasoning later).
Reduce heat, add 2 T vinegar and cover. Simmer for 30-35 minutes, until vegetables are tender. The more tender they are, the better.
Combine egg yolk and cream. Add a little bit of the soup to the cream and whisk lightly. Add mix to soup and whisk in. Whisk mayo into soup.
Bring to the boil slowly and taste. Add vinegar if sharper flavor is desired. Adjust salt and pepper to personal taste.
For garnish you can use a little grated cheddar or some chopped fresh basil. I also think a small dollop of sour cream swirled in at the last second might work. The effect is a mild, but rich chowder that presents a pretty, light-colored, chunky soup that is complimented really well with a mild flavored sourdough or even a chunk of baguette on the side.