Garlicoatmealsoup Recipes

GARLIC OATMEAL SOUP

Steps:

• As instructed in website:.
• Prepare the soup in a saucepan that holds at least two quarts.
• Start by toasting the rolled oats in the saucepan: Heat over medium temperature for about three minutes, stirring frequently to avoid burning.
• The oats are toasted when they darken slightly and start to smell like toasted grain.
• Put them in a dish and set aside.
• Put the chopped onion and garlic in the saucepan and cook for a few minutes, stirring.
• Some of the onion may stick to the bottom, because you're not using oil, but it doesn't matter.
• Add the chopped tomato and the broth, and stir to release any stuck-on bits of onion.
• Bring the soup to a simmer.
• Add the toasted oatmeal and continue to simmer, uncovered, for 10 minutes, stirring occasionally.
• Taste the soup and add salt if needed.
• Serve immediately.
• Note: Leftovers will taste just as good, but the texture becomes a little cereal-like if you don't serve it right away.

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.

GARLIC SOUP

Steps:

• Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add the smashed garlic and onion and cook, stirring, until soft and lightly golden, about 8 minutes. Add the wine, thyme, bay leaf, 1/2 teaspoon salt, pepper to taste and the cheese rind. Bring to a simmer and cook until reduced by half, about 5 minutes. Add 5 cups water, reduce the heat to low and bring to a gentle simmer; cook until the garlic is very soft, about 30 minutes. Remove from the heat, add the bread and let soak, 10 minutes.
• Remove the thyme, bay leaf and cheese rind from the saucepan; stir in the grated cheese, sour cream and 1/2 teaspoon salt. Transfer the soup to a blender in batches and puree until smooth. Season with salt and pepper.
• Combine the remaining 3 tablespoons olive oil, the sliced garlic and a pinch of salt in a skillet over low heat; cook until the garlic is golden and crisp, 12 to 15 minutes.
• Divide the soup among bowls. Top with the fried garlic, some of the garlic oil, and dill.

CREAMY OATMEAL SOUP

Steps:

• In a heavy, dry saucepan, toast the oats over medium heat until they are medium brown. Watch carefully and stir often! Remove from heat and set aside.
• In a saucepan, heat the oil and saute the onion and garlic until soft. Add the stock , oatmeal and tomatoes. Bring to a boil over medium heat. Cover reduce heat to simmer for 5 minutes or so.
• Add the milk, soy sauce and salt. Taste and add a bit of pepper if you like.

OATMEAL SOUP

Steps:

• Saute onion, mushrooms& garlic in a bit of the broth, about 5 minutes.
• Stir in oats, broth, tomatoes& tomato sauce.
• Bring to a boil.
• Reduce heat and simmer 5 minutes.
• Season and stir in milk.