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oatmeal soup recipe

Course Soup
Cuisine Italian
Servings 2
Author Claudia Rinaldi | Gourmet Project

Ingredients

  • 1 small pear
  • 2,5 tablespoons extra-virgin olive oil
  • 1 teaspoon ground cinnamon
  • 1 shallot
  • ½ carrot
  • 1 garlic clove
  • ¾ cup oatmeal flakes
  • 1 cup milk
  • 3-4 cups water
  • 2-3 sprigs thyme
  • 4-5 thin slices prosciutto crudo
  • salt

Instructions

  1. Preheat oven to 200°F. Clean and thinly slice the pear. Place the slices in a bowl, add half a tablespoon of extra virgin olive oil and cinnamon. Mix to well cover the slices. Lay them on a tray with parchment paper and oven dry them for an hour and a half.
  2. Peel and thinly chop the shallot, the garlic clove and the carrot. Heat the remaining olive oil in a medium/large pot. Brown the chopped aromatics for a few minutes. Add the oatmeal and brown it for a minute. Add milk, one cup of water, thyme sprigs and ½ teaspoon of salt. Bring to a boil, then simmer, on low/medium heat for 10 minutes. Remove from heat and remove thyme sprigs. Add 2-3 cups of water (depending on the desired density) and blend until creamy. Salt to taste.
  3. Brown the prociutto slices in a pan (no oil), until you see the first crusts. Even if they don’t look crunchy remove them from the pan, they will be a few minutes later. Julienne them.
  4. Return the oatmeal soup to the stovetop and bring to a boil. Serve the soup hot, sprinkled with prosciutto flakes and pear crisps and seasoned with olive oil.