Irish Oatmeal Soup

4 Tbsp (60g) butter or margarine
1 cup (240g) raw potatoes, diced
1/2 cup (120g) sliced onions
1 cup (240g) sliced mushrooms
1lb (454g) spinach
4 cups (1000mL) chicken stock
1/4 tsp (1g) ground cloves
1/2 cup (120g) Irish oatmeal
Salt and pepper to season
Whipping cream (heavy table cream)

In a skillet or pan, melt the butter over a low heat. Add diced potatoes, mushrooms and sliced onions and fry until soft.

Wash spinach. Remove stalks and tough stems and chop finely.

Transfer carrots and onions, mushrooms and spinach to a saucepan and add the stock, salt and pepper (to taste), cloves and diced potatoes. Stir in the Irish oatmeal and simmer for 20 minutes. Pur�e in a blender or food processor.

Serve in open soup dishes with 1 tsp (4mL) of whipped cream floating in the center.