OATMEAL FLOUR SOUP

Proven family recipe from Tauchen/Austria - Gasthaus Schwartz

· Serves 4 ·

Preparation time: 60 minutes

Cooking time: 40 minutes

Ingredients

· 4 level tablespoons oatmeal flour,

· 1/2 medium onion, finely chopped,

· 2 tablespoons olive oil, or other cooking fat,

· 1,5 liter stock, or broth, or soup made from stock cube,

· 2 tablespoons heavy cream, or milk,

· 1 medium egg,

· 1 tablespoon fresh, finely chopped parsley,

· 1 tablespoon fresh, finely chopped chives,

· 1 diced white bread, or roll,

· 1 tablespoon margarine,

· salt and white pepper to your taste.

1. Prepare 1,5 liters stock or broth, or soup made from stock cube. Leave to cool.

2. In a large pan cook over medium heat until soft, but not golden.

3. Add (haferflocken) oatmeal flour and finely chopped parsley. Continue cooking for about 2-3 minutes, while stirring.

4. Add the cooled stock, or broth, or soup made from stock cube.

5. Cook over medium heat for about 25-30 minutes, until ready.

6. Stir in the lightly beaten egg mixed with cream or milk. Bring it to boil for a second. Adjust seasoning with salt and pepper.

7. When serving sprinkle with fresh, finely chopped chives, or parsley. You can offer with toasted bread, fried in margarine.

Variation: Add some caraway seeds to oatmeal flour and finely chopped parsley, before frying with onion.


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