{"id":607,"date":"2017-10-09T09:00:53","date_gmt":"2017-10-09T14:00:53","guid":{"rendered":"https:\/\/oatseveryday.com\/?p=607"},"modified":"2017-10-06T14:58:34","modified_gmt":"2017-10-06T19:58:34","slug":"for-the-love-of-soup","status":"publish","type":"post","link":"https:\/\/oatseveryday.com\/fr\/for-the-love-of-soup\/","title":{"rendered":"For the Love of Soup"},"content":{"rendered":"

We\u2019re calling it \u2013 the official start of soup season.<\/p>\n

For the next six months or so, we are fully committed to making and eating as much comfort food as possible. And, for us, one of the ultimate comfort foods is soup.<\/p>\n

Right now, we are all about the comfort of creamy soups and hearty chowders. When we go in \u2013 we go all in. The problem with most creamy soups is that they are, obviously, cream-based. We\u2019ve already switched to non-fat in our lattes, so this is a bit of a conundrum for us. Well, it was a conundrum until we discovered how to get that thick, creamy texture we crave, but without a single drop of cream.<\/p>\n

The secret is oats. We know. You\u2019re shocked.<\/p>\n

Oats, or specifically the beta-glucan in oats, can turn a soup made with low-fat milk into something that you would swear is made with cream. If we didn\u2019t see what went into it, we would too. Our Creamy Vegetable Soup is so rich and velvety that you are going to want to make it again and again.<\/p>\n

And you can, because once you have the basic recipe down you don\u2019t ever have to make the same soup twice. We added corn and green beans to ours, but there\u2019s no reason you couldn\u2019t add broccoli or cauliflower or kale or asparagus or mushrooms\u2026 you see where we\u2019re going here? Our Creamy Vegetable Soup can easily become your Cream of Anything Soup.<\/p>\n

Our soup starts as most good soups do \u2013 with a mirepoix (finely diced carrots, celery and onions). Once the mirepoix has been gently saut\u00e9ed to release the sweetness of the vegetables, we add garlic and, you guessed it, oats. Just a half-cup of oats is enough to thicken five cups of liquid and add the rich, silky texture of cream, but without all the fat. Once the milk has been added, you can go crazy and make this soup your own.<\/p>\n

Corn and bacon chowder? We like how you think.<\/p>\n

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\"Soupe<\/div>\n <\/div>\n
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Soupe cr\u00e9meuse aux l\u00e9gumes<\/h2>\n
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Chassez le froid hivernal avec un bol de soupe de l\u00e9gumes cr\u00e9meuse et faible en gras. L'avoine \u00e9paissit la soupe et ajoute du fibre suppl\u00e9mentaire.<\/span><\/div>\n
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Portions: <\/span>4<\/span><\/div><\/div>
Course: <\/span>Accompagnements, salades et soupes<\/span><\/div><\/div><\/div>\n
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Temps de pr\u00e9paration <\/span>5 minutes<\/span><\/span> min<\/span><\/span><\/div>
Temps de cuisson <\/span>20 minutes<\/span><\/span> min<\/span><\/span><\/div>
Temps total <\/span>25 minutes<\/span><\/span> min<\/span><\/span><\/div><\/div>\n \n \n <\/div>\n
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Ingr\u00e9dients
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