Sopa de Avena (Colombian Oatmeal Soup)
Oat flakes simmered in chicken broth and milk with onion, saffron and bay, finished with a splash of white wine. Half an hour, eight servings, and the oats thicken it as they go.
Servings: 8
Calories: 116kcal
Ingredients
- 10 tablespoons oat flakes
- 4 cups chicken broth
- 2 cups milk
- 1 teaspoon saffron
- 1 teaspoon ground bay leaf
- 1 tablespoon onion finely chopped
- 2 tablespoons white wine
- 1 teaspoon salt taste at the end and add more if it needs it
- Shredded chicken optional, to taste
- Cilantro optional, to taste
Instructions
- Put the broth, the milk, the oat flakes, the onion, the saffron, the bay leaf, the shredded chicken if you are using it and a teaspoon of salt in a pot over medium heat.
- Let it boil for 30 minutes, stirring now and then so the oats do not settle and catch on the bottom.
- Add the wine, lower the heat, taste and add more salt only if it needs it, and serve hot with cilantro to taste.
Notes
Taste before you add all the salt. The recipe asks for a tablespoon, which is a great deal for six cups of liquid, and four of those cups are chicken broth that has almost certainly been salted already. Start with a teaspoon, taste at the end, and add from there. Salt can go in and cannot come out. Stir it now and then. Oat flakes sink, and half an hour of boiling with anything settled on the bottom of the pot is how a soup ends up tasting scorched. It also thickens considerably as it goes and even more as it cools, so a soup that looks right in the pot will be closer to porridge the next day. Loosen it with broth or milk when reheating. The wine goes in at the very end, off the boil, which keeps its sharpness rather than cooking it away.
Nutrition
Calories: 116kcal | Carbohydrates: 16g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 6mg | Sodium: 1329mg | Potassium: 228mg | Fiber: 2g | Sugar: 3g | Vitamin A: 103IU | Vitamin C: 8mg | Calcium: 85mg | Iron: 1mg