4 potatoes, diced 1 onion, thinly sliced 1 pancetta slice, diced 1 tablespoon olive oil
50 g/2 oz rolled oats. salt
To serve Parmesan cheese, freshly grated


1.Put the potatoes, onion and pancetta into a saucepan, add 1.5 litres/2 1/2 pints water and the olive oil, bring to the boil and cook for 15 minutes until the potatoes are tender.
2.Season with salt to taste, stir in the rolled oats and cook for 10 minutes, this soup should be fairly thick.
3.Ladle into a soup tureen and serve with Parmesan and croûtons.

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