Appenzell Style Oat Soup Recipes

OAT SOUP

Steps:

• Heat a large deep skillet or Dutch oven over medium-low heat. Pour in the olive oil, and let it heat up. Add the oats; cook and stir until toasted.
• In a blender or large food processor, combine the tomatoes, onion, garlic, 1 cup of water, and cilantro. Blend until smooth. Pour into the pan with the toasted oats. Stir in the remaining 2 cups of water, and bring to a boil. Mix in the salt and chicken bouillon. Cover, and simmer for 15 minutes. Enjoy hot or warm.

OATS SOUP RECIPE

Steps:

• Add butter to a hot pan. Saute garlic in the melted butter until it smells good.
• Add oats and roast for 1 to 2 mins. If using steel cut oats then, roast for about 3 mins.
• Add all the veggies and saute for 2 mins.
• Pour water and cook until the veggies are done.
• Add more water as needed.
• Sprinkle the herbs and pepper.
• Add salt and switch off.
• Serve vegetable oats soup warm. Sprinkle red chili flakes. You can also add in some lemon juice before serving.

APPENZELL STYLE OAT SOUP

Steps:

• 1. Fry onion in butter until golden. Add oatmeal and simmer for 2-3 minutes, stirring constantly. Add parsley and leek and allow to cook briefly.
• 2. Add stock and simmer for a further 15-20 minutes. Lastly, enrich with cream and pour into soup plates or bowls.
• 3. Sprinkle thickly with the grated Appenzeller cheese and diced chives; serve immediately.

OATMEAL SOUP

Steps:

• In a medium saucepan, bring milk to a boil. Add celery and salt; boil for 1 minute. Stir in oats, simmer for at least 5 minutes, or until thick. Serve hot.

APPENZELL STYLE OAT SOUP

Steps:

• Fry onion in butter until golden.
• Add oatmeal and simmer for 2-3 minutes, stirring constantly.
• Add parsley and leek and allow to cook briefly.
• Add stock and simmer for a further 15-20 minutes.
• Lastly, enrich with cream and pour into soup plates or bowls.
• Sprinkle thickly with the grated Appenzeller cheese and diced chives; serve immediately.