Oatmeal Soup

by Editorial Staff

Summary

Prep Time	30 mins
Cook Time	15 mins
Total Time	45 mins
Course	Soup
Cuisine	European
Servings (Default: 5)

Ingredients

Instructions

Slowly roast the oat flakes in a saucepan until they are golden brown and smell nice. If you want, you can also add a little butter to the pan to roast.
When the oat flakes have been roasted, add water and bring to the boil. Now add the stock cube (if you have fresh stock, you can use it instead of water and stock cube).
Let the mixture simmer at medium temperature until the oatmeal is nicely swollen (approx. 10 minutes). If you want, you can add some finely chopped parsley. At the end, season with salt, pepper and Maggi to taste.
If you want, you can skim off some soup and let it cool down. Then whisk an egg in it, remove the soup from the stove and stir in quickly. Do not let it boil afterwards!
Now the soup is ready and can be served. The amount is enough for 5 - 6 plates.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.