Appenzell-style oat soup

Ingredients for 4 servings:

• 40 g margarine
• 3 tbsp oat flakes
• 1 tbsp flour
• ½ stalk(s) leek
• ½ bunch parsley
• 1 liter meat broth, hot
• ⅛ liter cream
• 4 tbsp cheese, grated Swiss
• 20 g butter
• 1 bunch of chives

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Haber is Swiss German and means oats; an old Swiss farmer’s recipe from the canton of Appenzell; the grated Swiss cheese gives the soup a special flavor!

Heat the margarine in a saucepan. Sprinkle in the oats and flour and toast lightly for 3 to 4 minutes, stirring occasionally. Clean and wash the leeks and drain well. Cut into very fine strips and add to the pan. Wash the parsley, drain and finely chop it, and add it to the pan. Pour in the hot meat broth. Simmer gently for 20 minutes, stirring occasionally. Remove the pan from the heat. Stir in the cream. Serve among four soup bowls or plates, sprinkle with the cheese and place a quarter (about a teaspoon) of the butter on each. Wash the chives, pat dry with kitchen paper, finely chop, and sprinkle over the soup as a garnish.