Food > Recipe Directory > Courses/Meal Type > Sides > Swiss Oat Soup
Swiss Oat Soup Recipe
Swiss Oat Soup
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.
Ingredients
- 2 tbsp (30 mL) vegetable oil or butter
- 1 large onion, chopped
- 1 leek (white and light green parts only), chopped
- 1/2 cup (125 mL) rolled oats
- 1/2 cup (125 mL) white wine
- 4 cups (1 L) beef stock
- 1/2 tsp (2 mL) salt
- 1/4 tsp (1 mL) black pepper
- 1/3 cup (75 mL) whipping cream
- 1 cup grated Appenzeller or Gruyère cheese
- 1/3 cup (75 mL) chopped fresh chives
Preparation
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.
- Serving(s)
- 4 to 6
| Per each of 6 servings: about | |
|---|---|
| Calories | 217 |
| Protein | 9 g |
| Fat (total) | 16 g |
| Sat. Fat | 7 g |
| Carbohydrate | 9 g |
| Fibre | 2 g |
| Cholesterol | 38 mg |
| Sodium | 874 mg |
| Calcium | 20 % RDI |
| Iron | 7 % RDI |
| Vitamin A | 11 % RDI |
| Vitamin C | 7 % RDI |
| Folate | 8 % RDI |
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Source
Homemakers Magazine: September 2006
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