Appenzell Style Oat Soup

1. Fry onion in butter until golden.

2. Add oatmeal and simmer for 2-3 minutes, stirring constantly.

3. Add parsley and leek and allow to cook briefly.

4. Add stock and simmer for a further 15-20 minutes.

5. Lastly, enrich with cream and pour into soup plates or bowls.

6. Sprinkle thickly with the grated Appenzeller cheese and diced chives; serve immediately.

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Nutrient	Quantity
Total fats	98.7242 g
Protein	17.2277 g
Carbohydrates	46.8067 g
Energy	1071.16 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.1118 g
Water	194.0916 g
Aspartic acid	1.4121 g
Calcium, Ca	212.09 mg
Lutein + zeaxanthin	58.41 g
Fiber, total dietary	11.036 g
Carotene, beta	51.24 g
Niacin	6.0196 mg
Vitamin A, RAE	5.11 g
Arginine	2.2943 g
Riboflavin	0.3514 mg
Fatty acids, total saturated 20:1	0.0201 g
Glutamic acid	3.3643 g
Sodium, Na	108.03 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0433 g
Total lipid (fat)	98.7242 g
Manganese, Mn	3.6586 mg
Fructose	0.903 g
Proline	0.6144 g
Fatty acids, total saturated 16:0	8.3682 g
Fatty acids, total saturated 8:0	5.832 g
Sucrose	0.693 g
Choline, total	4.398 mg
Sugars, total	6.5087 g
Serine	0.7562 g
Fatty acids, total saturated 10:0	4.6344 g
Fatty acids, total saturated 18:0	4.9193 g
Vitamin B-6	0.4272 mg
Selenium, Se	0.351 g
Ash	5.1738 g
Fatty acids, total saturated 18:1 undifferentiated	8.9211 g
Pantothenic acid	0.9247 mg
Phenylalanine	0.7437 g
Copper, Cu	1.4214 mg
Betaine	0.07 mg
Thiamin	0.6343 mg
Methionine	0.3414 g
Iron, Fe	12.524 mg
Carbohydrate, by difference	46.8067 g
Phosphorus, P	617.19 mg
Folate, total	251.25 g
Tocopherol, gamma	0.0053 mg
Alanine	0.74 g
Valine	0.8429 g
Fatty acids, total saturated 18:2 undifferentiated	7.1161 g
Glycine	0.7977 g
Glucose (dextrose)	1.379 g
Fatty acids, total saturated 14:0	14.6189 g
Zinc, Zn	5.3335 mg
Isoleucine	0.5816 g
Fatty acids, total saturated 12:0	36.924 g
Fatty acids, total polyunsaturated	7.5544 g
Leucine	1.0743 g
Tocotrienol, alpha	0.028 mg
Vitamin A, IU	355.43 IU
Folate, DFE	99.42 g
Tryptophan	0.228 g
Vitamin C, total ascorbic acid	15.645 mg
Phytosterols	10.55 mg
Fatty acids, total saturated 6:0	0.4728 g
Tyrosine	0.5032 g
Vitamin K (phylloquinone)	16.68 g
Fatty acids, total saturated	76.038 g
Histidine	0.3668 g
Fatty acids, total monounsaturated	9.3251 g
Threonine	0.5544 g
Folate, food	99.42 g
Vitamin E (alpha-tocopherol)	0.0215 mg
Magnesium, Mg	127.65 mg
Lysine	0.5844 g
Potassium, K	1087.12 mg
Cystine	0.2837 g
Fluoride, F	0.77 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Butter	2 tablespoons	171	7.857	14.4
Cream	1 cup	792	15.96	83.232
Onion	1	28	6.538	0.07
Oatmeal	6 tablespoons	79.8	16.3884	1.0143
Parsley	1 sprig	0.36	0.0633	0.0079
chive	1 bunch	0	0	0
meat stock	4 cups	0	0	0
appenzeller cheese	1 cup	0	0	0