1. Pour the stock into a large heavy saucepan (at least 4-quart / 3.8-liter capacity) and bring to a boil over medium-high heat, until you see a full rolling boil across the surface.
2. Stir in the rolled oats. Reduce heat to maintain a steady simmer and cook, uncovered, for 60 minutes, stirring occasionally, until the oats have fully softened and the mixture has thickened noticeably and smells nutty.
3. Scalding the milk (technique: heating milk just below a boil, 180°F / 82°C, until a thin skin forms on the surface and small bubbles appear at the edges) may be done in a small saucepan over medium-low heat, 4-6 minutes. Set aside.
4. Press the oat-stock mixture through a fine-mesh sieve or food mill into a clean saucepan, using the back of a spoon; discard any solids remaining in the sieve. The passed liquid should be smooth and pale.
5. Prepare a beurre manié (technique: raw butter and flour worked together into a smooth paste): combine the 2 tablespoons butter and 2 tablespoons flour on a small plate or in a bowl and mash together with a fork until a homogeneous paste forms.
6. Return the sieved soup to medium heat. Add the scalded milk and stir to combine. When the soup reaches a gentle simmer (small bubbles breaking the surface, 180-190°F / 82-88°C), add the beurre manié in small pieces, whisking constantly, until fully incorporated and the soup has thickened enough to lightly coat the back of a spoon, 3-5 minutes.
7. Season with salt and pepper to taste. Serve immediately in warmed bowls.
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