Yulaflı Plateau Soup Recipe
This soup, which can be an alternative to the rice plateau soup, keeps it very practical, nutritious and full. Moreover, there are more iron than rice in oats. You can include this light and nutritious recipe into your diet and vegetarian menus. Enjoy your meal!
Ingredients:
For 4 people
🕐 Preparation: 5 min.
🕐 Cooking: 20 min.
| For the Soup: | ||||
|---|---|---|---|---|
| Rolled Oats | 1 | Cup | ||
| Water (Or Chicken Broth) | 3 | Cup | ||
| Fine Salt | 2 | Tsp | ||
| Yogurt | 1 | Cup | ||
| Egg Yolk | 1 | Qty | ||
| Oat Flour | 1 | Tbsp | ||
| For the Sauce: | ||||
|---|---|---|---|---|
| Butter | 2 | Tbsp | ||
| Dried Mint | 1 | Tsp (large) | ||
Instructions:
-
Put the oatmeal in the pot and add the water or chicken stock. Add the salt and cook on medium heat for about 15 minutes until the oats are soft and remove from the heat.
-
For its dressing, add the yolk of an egg and finely ground oat bran to a glass of yoghurt and whisk well until it becomes smooth.
-
Take the soup on low heat and add 1 ladle of the soup to the seasoning and whisk. In order not to interrupt the seasoning, add the warmed seasoning to the soup slowly and cook by stirring for 1-2 minutes.
-
Melt the butter and lightly roast the dried mint during the serving stage, add freshly ground black pepper or red pepper flakes as desired, add to the soup and serve hot. Enjoy your meal!
Soup Practical Vegetarian
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