Creamy flake soup
When the oats and vegetables are tender, remove the parsley and thin the soup with a little water or more broth if necessary. Stir in the cream, heat through but do not boil. Serve with sprinkles and the ingredients listed.
Ingredients · Servings For 4 people
- 25g butter
- 1 onion
- 70 g oatmeal
- 1 piece carrot
- 2 sprigs parsley
- 1 l vegetable broth
- 200 ml whipping cream
- 1 handful of oatmeal
- 1 handful pumpkin seeds
- 1 handful of almonds
- 4 eggs
- 1 bunch of watercress
Method · 35 min
- In a saucepan, fry the onion in butter over low to medium heat until translucent, add the flakes and fry for about 2 minutes, stirring constantly. Add the carrots and parsley, pour in the broth, season with salt and pepper, bring to the boil and cook until the flakes and vegetables are completely soft, about 10-15 minutes. In the meantime, fry the ingredients for the topping and prepare everything else for serving.
- When the oats and vegetables are soft, remove the parsley and thin the soup with a little water or more stock if necessary. Stir in the cream and heat but do not boil any longer. Serve with sprinkles and the ingredients listed. SOMETHING EXTRA Pour 2 tablespoons of vinegar over the poached eggs in the gently bubbling water in a saucepan. Crack the eggs one at a time into a mug and then pour into the water. Cook for 3–4 minutes. Remove them with a slotted spoon and pat dry.
SOMETHING EXTRA For poached eggs, pour 2 tablespoons of vinegar into a saucepan of gently simmering water. Crack the eggs one at a time into a mug and then pour into the water. Boil for 3-4 minutes. Remove with a slotted spoon and pat dry.