Oatmeal Soup

For the oatmeal soup, lightly toast the oatmeal without fat, then pour water.

Mix well so that no lumps form. Cut the leek into thin rings and the onion into cubes. Add to the liquid along with the sage leaf and cook over low heat for about 15 minutes.

Season with salt and add yolk. In the meantime, heat the fat and toast the graham bread cut into cubes.

Pour the soup into plates and sprinkle the bread cubes on top. Serve immediately

Preparation Tip:

You can also serve the oatmeal soup with another chowder.

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