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| General Category : Soups and Stocks |
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| Food Group : Vegetables, Grains, Cheese/Other Dairy |
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| Preparation Method : Boil/Simmer |
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Our whole grain recipes in this month's Good for You got me thinking about an unusual but delicious Swiss soup, Hafermus Suppe, introduced to me by my uncle Edmund Hohl, a talented cook and lover of fine food. While it isn't low fat (the Swiss soup includes cheese, of course), it's so good that I want to share it with you.
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Ingredients
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2 tbsp (30 mL) vegetable oil or butter |
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1 large onion, chopped |
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1 leek (white and light green parts only), chopped |
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1/2 cup (125 mL) rolled oats |
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1/2 cup (125 mL) white wine |
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4 cups (1 L) beef stock |
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1/2 tsp (2 mL) salt |
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1/4 tsp (1 mL) black pepper |
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1/3 cup (75 mL) whipping cream |
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1 cup (250 mL) grated |
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Appenzeller or Gruyère cheese |
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1/3 cup (75 mL) chopped fresh chives |
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Preparation
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In large saucepan, heat oil over medium heat; cook onion and leek until softened, 8 to 10 minutes. Stir in oats; cook, stirring, for 1 minute. Add wine; cook until almost dry, 2 minutes. Stir in stock, salt, pepper and 1-1/2 cups (375 mL) water; bring to boil. Reduce heat; simmer until oats are very soft, 20 to 25 minutes. Stir in cream; return soup to simmer. Stir in cheese until melted. Sprinkle each serving with chives.
Makes 4 to 6 servings.
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Nutritional information
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Per each of 6 servings: about 217 cal, 9 g pro, 16 g total fat (7 g sat. fat), 9 g carb, 2 g fibre, 38 mg chol, 874 mg sodium.% RDI: 20% calcium, 7% iron, 11% vit A, 7% vit C, 8% folate
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Source
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Homemakers Magazine: September 2006
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