At a glance
You're making a comforting, thick soup that comes together in about half an hour. The oats do the heavy lifting to create that creamy texture, while a quick sauté of onions and grated root vegetables builds the flavor base. The most surprising step comes at the end when you whisk in raw eggs directly into the boiling soup, creating silky ribbons throughout the dish.
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Sauté the onion
Melt the butter in a sufficiently large pot. Finely chop the onion and sauté it in the butter.
For this step
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Grate the root vegetables finely
Add finely grated root vegetables. You can also use a blender to chop the vegetables into small pieces.
For this step
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Simmer with the oats
Cook everything together for a moment. Add the pressed garlic and oats. Season with salt, pour in water and cook until the oats are completely soft. If you like, you can use vegetable or meat stock instead of water.
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