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
- 10 tablespoon oatmeal
- 1 liter water
- 1 cube broth
- salt and pepper
- Maggi
- some butter
- parsley
- 1 egg (s), possibly
Print Recipe
Pin Recipe 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.
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