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.

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.

GARLIC OATMEAL SOUP

Steps:

• In a small saucepan over medium heat, bring 1 cup water to a boil. Add oats and cook for 1 minute, stirring occasionally. Cover and set aside for 5 minutes. Add bouillon, garlic and remaining water; bring to a boil. Reduce heat and simmer for 10 minutes, stirring occasionally. Add cheese, basil, salt and pepper; cook and stir until cheese is melted.

OAT-AND-LEEK SOUP

Steps:

• In a large pot, brown the beef in 2 tablespoons of the vegetable oil over medium heat. Add 3 quarts of water, 1 teaspoon of the salt and a few grinds of pepper. Bring to a boil, cover and simmer until meat is tender, about 2 1/2 hours.
• Meanwhile, split the leeks in half, rinse them well and slice them thinly. Saute half the leeks in 2 tablespoons vegetable oil over medium heat until softened, about 7 minutes. Transfer to a plate. Repeat with the remaining leeks.
• When meat is done, remove the pot from the heat, remove the meat and let cool. Skim the fat from the pot. Over high heat, bring the broth to a boil and stir in the oats. Return to a boil, reduce heat and simmer 30 minutes.
• When the oats are done, stir in the meat and warm thoroughly. Serve garnished with the parsley.

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.

CREAMY POTATO-OAT SOUP

Steps:

• Bring to a boil; reduce heat and simmer 30 to 45 minutes until vegetables are tender.
• Puree in a blender, if desired; return to pot, stir in 1 cup cooked rolled oats and heat through before serving.