Oat Soup

Havresuppe

While this traditional Norwegian oat soup (havresuppe) may not win any taste awards, there is something delightfully soothing about the subtle sweetness it provides. Commonplace in Norwegian maternity wards and retirement homes, this soup has warmed countless tummies for generations.

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Havresuppe is also sometimes known as saftsuppe, or juice soup. While not a true juice soup in the traditional sense, oat soup is often times sweetened with juice concentrate. Most commonly used is the fabled husholdningssaft - a juice concentrate of apple, pear, grape, and cherry. One can find this juice concentrate in every supermarket and convenience store in Norway. It is beloved by Norwegians.

Lerum is my favorite brand of husholdningssaft.

This soup is fantastic served either hot or cold. When chilled in the refrigerator, the soup will thicken a bit making it a delightful summertime snack.

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Oat Soup (Havresuppe)

Yield: 4

Author: Robert Schumacher

Prep time: 5 MinCook time: 40 MinTotal time: 45 Min

Served in maternity wards and retirement homes across Norway, this sweet soup is sure to warm you up on a cold winter day, or when recovering from illness.

Ingredients

• 1 deciliter (scant 1/2 cup) oatmeal
• 1/2 liter water
• 1/2 liter whole milk
• 2 deciliters (scant 1 cup) undiluted juice concentrate, preferably husholdningssaft
• 2 deciliters (scant 1 cup) raisins
• 1/2 teaspoon kosher salt

Instructions

1. In an uncovered pot, bring the oatmeal, water, and milk to a boil over medium-high heat. Give the mixture a good stir, and then lower the heat to low and simmer for 30 minutes.
2. Add the undiluted juice concentrate, raisins, and salt to the soup. Stir to mix everything together before serving.

Notes

• I strongly recommend purchasing a set of measuring cups that include deciliters or milliliters on it. Unfortunately, deciliters just do not match up that well with standard American measurements.
• One can alter, or even omit, the milk in the recipe to suit their diet and/or taste. The important part is that the ratio of oatmeal to water/milk (1/10) stays the same.
• For a similar, but slightly different taste, try using dried cranberries or currants instead of raisins. The raisins can also be omitted.
• Serve this soup hot or cold. When refrigerated, the soup will thicken a bit.

Nutrition Facts

Calories

317.1

Fat

4.9 g

Sat. Fat

2.6 g

Carbs

65.86 g

Fiber

4.32 g

Net carbs

61.53 g

Sugar

21.12 g

Protein

7.33 g

Sodium

364.43 mg

Cholesterol

15.47 mg

All nutritional information is estimated and will depend on the exact ingredients you use.

https://www.nordophile.com/recipes/havresuppe

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