Recipe by Elmotoo
A traditional Swiss recipe submitted for ZWT7. If necessary, suitable substitutes for the Appenzeller cheese would be Emmental, Gruyere or raclette cheese.
Top Review by breezermom
Okay, I read the recipe as printed right now, and it said onions or leeks, not both. I chose leeks, and started those first, then saw step 3 that said to add the leeks and parsley! Yikes! I just added parsley and proceeded. I used beef stock based on the darkness of the previous reviewers photo, and also thought it would go better with the cheese. Quick and easy to make....the oats do sort of sink to the bottom of the bowl, so make sure you scoop down and grab some. I was disappointed that when I sprinkled my cheese (very hard to obtain where I live....I searched for days!) on top, it sunk to the bottom. There is no evidence in the photos....but believe me, it was there! Maybe that is why my photo is so much lighter....I kept trying to capture the cheese on top and added more and more and more and more.....
- 1 cup Appenzeller cheese, shredded
- 2 tablespoons butter
- 1 small onions or 1 small leek, chopped
- 6 tablespoons oatmeal
- 1 sprig parsley
- 4 cups hot meat stock
- 1 cup cream
- 1 bunch chives, chopped
Directions See How It's Made
- Fry onion in butter until golden.
- Add oatmeal and simmer for 2-3 minutes, stirring constantly.
- Add parsley and leek and allow to cook briefly.
- Add stock and simmer for a further 15-20 minutes.
- Lastly, enrich with cream and pour into soup plates or bowls.
- Sprinkle thickly with the grated Appenzeller cheese and diced chives; serve immediately.