- 2 tablespoons [30 g] butter
- 1 celery stalk, finely chopped
- 1 onion, chopped
- 1 carrot, grated
- 2 cups [500 mL] tomato juice
- 1 bay leaf
- Salt and pepper, to taste
- 1/4 cup [60 mL] rolled oats
- Melt butter into a casserole.
- Brown celery, onion and carrot in melted butter for approximately 5 minutes.
- Pour in tomato juice; add bay leaf.
- Bring to a boil.
- Lower heat and mix in rolled oats.
- Simmer for 20 minutes, covered.