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Fleur d'Eau Creme Soupe
from the kitchen of Sharmagne Leland-St.John

This is a soup I learned to make when I was staying at a chateau in Geneva,
Switzerland called Fleur d'Eau (Flower of the Water) on Lake Le Mans (Lake
Geneva).  It was just a few doors away from The Bonaparte's chateau.  The
trick with this soup is to not tell your guests the ingredients until after
they have complimented you!  Once they hear the word "oatmeal" they become
prejudiced against it and never give it a chance!!  It is wonderful for lunch
with a sandwich or at dinner.  Oddly enough it goes well with my Dutch Dill
Casserole Bread!

1/2 cup of rolled oats
1 quart chicken broth
1 large onion sliced
1 bay leaf
salt and white pepper
1 cup medium cream

Put together everything except the cream and simmer for 1 hour.
Pass through a strainer or a moulee.  Return to heat and add the cream. 
Serve very hot.

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