Medieval-Style Oat Soup

This recipe is based on the “Oat Flour Soup” featured in Food and Drink in Medieval Poland by Maria Dembinska and William Woys Weaver (1999). I have altered some ingredients and included more vegetables.

Ingredients:
1 leek, both white and green chopped
2 large shallots, chopped
3 cloves of garlic, chopped
4 parsnips, cubed
1 vegetable bouillon cube (enough for 1 liter of stock)
1/8 tsp. saffron
4 Tbsp. oat bran
4 Tbsp. almond flour
Splash oat milk
4 egg yolks
1 tsp. ginger powder
3 Tbsp. white wine vinegar
Olive oil

1. Prepare 6 cups or 1 liter of vegetable stock. Set aside 1 cup.
2. In a large soup pot, sauté in olive oil the leek, shallots, and garlic.
3. Add the parsnip and 5 cups of veggie stock to the soup pot. Boil until parsnips are tender, about 10-15 minutes.
4. Mix the saffron into the reserved 1 cup of stock, keep aside.
5. In a small frying pan, heat olive oil, then add oat bran and almond flour. Cook and stir until aroma rises, 2-3 minutes.
6. Add the cooked flour to the soup. Cook and stir until thick and creamy. Add a heft splash of oat milk, the ginger, and salt to taste.
7. In the reserved 1 cup of stock, beat in four egg yolks. Don’t throw away the whites. Fry them up and serve to kids or eat on toast.
8. Pour the yolk-stock into the soup, stir well.
9. Add white wine vinegar to soup, stirring well after each Tbsp.
10. Serve with dark brown bread.