Appenzell Style Oat Soup
A traditional Swiss recipe submitted for ZWT7. If necessary, suitable substitutes for the Appenzeller cheese would be Emmental, Gruyere or raclette cheese.
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- 1 c
- appenzeller cheese, shredded
- 2 Tbsp
- 1 small
- onion or leek, chopped
- 6 Tbsp
- 1 sprig(s)
- 4 c
- hot meat stock
- 1 c
- 1 bunch
- chives, chopped
1Fry onion in butter until golden.
Add oatmeal and simmer for 2-3 minutes, stirring constantly.
Add parsley and leek and allow to cook briefly.
2Add stock and simmer for a further 15-20 minutes.
Lastly, enrich with cream and pour into soup plates or bowls.
3Sprinkle thickly with the grated Appenzeller cheese and diced chives; serve immediately.