Appenzell Style Oat Soup Recipes

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.

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.

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.

Steps:

• In a large saucepan, bring water, pineapple juice and salt to a boil over medium heat. Stir in oats; cook and stir for 1-2 minutes or until thickened. , Remove from heat. Stir in pineapple, raisins, brown sugar, cinnamon and vanilla. Cover and let stand for 2-3 minutes. Sprinkle with walnuts. Serve with milk if desired.,

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.