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This is a pretty little soup, especially in a flat soup plate with finely cut parsley sprinkled over its buttery white surface. The flavor is delicate--and it's meant to be as filling as it is inexpensive to make. Serve hot to 4 people as a first course.

• 1 Tablespoon butter
• 1 large onion, chopped fine
• 2 Tablespoons oatmeal
• salt and pepper
• 2 cups chicken stock
• 1 cup milk
• 1/4 cup heavy cream

Garnish: parsley, finely minced

Melt the butter in a large saucepan, then sauté the onion until soft. Stir in the oatmeal and salt and pepper to taste. Slowly pour in the stock, stirring constantly, and bring to a boil. Reduce heat and cover, simmering for about 30 minutes. Pureé in a blender, and return to the pan.

Reheat soup, then stir in milk. Bring to a simmer. When ready to serve, stir in the heavy cream, ladle into bowls and sprinkle with parsley.