Fry the onions in hot butter until translucent. Add the oat flakes and stir-fry for 2 to 3 min. Add the parsley and leek and sauté briefly. Extinguish with clear soup and simmer on low heat for 15 to 20 min. Refine with cream.
When serving, sprinkle thickly with grated Appenzeller cheese and chives.
Our tip: Fresh chives are much more aromatic than dried ones!
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