Combine all ingredients, except the cilantro or parsley, in a large pot. Bring to a boil, reduce the heat and simmer, uncovered, 30-40 minutes. Use a hand blender to puree the soup until very smooth. Sprinkle each serving with cilantro or Italian parsley and more black pepper to taste.

1. www.gourmetrecipe.com
You don't need butter or flour to make soup thick and creamy. Instead, stir in a cupful of rolled oats or quick oats, and cook for 20
minutes or more. Then whirl a hand blender in the pot to make the soup smooth and extra creamy. Try this in the delicious recipes
below, or invent your own.
Incredible Creamy Clam Chowder
1 large onion, chopped
6 cups bouillon
1 medium cauliflower, cut in chunks
1 cup quick-cooking or rolled oats
1 teaspoon oregano
pinch cayenne, or to taste
1 6.5-ounce can chopped clams, undrained
Freshly ground black pepper to taste
Combine the onion, bouillon, cauliflower, oats and spices in a pot and bring to a boil. Reduce the heat and simmer gently for 60 minutes,
uncovered, stirring occasionally. Using a hand blender, puree until smooth. Stir in the clams and their juice, and adjust the seasonings to
your taste. Serve with freshly ground black pepper and garnish with chives or parsley if desired.
4-6 servings
Creamy Carrot Soup
1 large onion, chopped
2 pounds carrots, chopped or shredded in a food processor
6 cups bouillon
1 tablespoon ground coriander
pinch cayenne, to taste
1 cup quick-cooking or rolled oats
freshly ground black pepper to taste
chopped cilantro or Italian parsley for garnish (optional)
Combine all ingredients, except the cilantro or parsley, in a large pot. Bring to a boil, reduce the heat and simmer, uncovered, 30-40
minutes. Use a hand blender to puree the soup until very smooth. Sprinkle each serving with cilantro or Italian parsley and more black
pepper to taste.