Crema the Avena is another popular soup in Colombian homes. My mom often made this soup when I was a child... but I wouldn't dare go near it! I hated everything about it, but since coming to the United States, I try every dish that reminds of home.
Crema de Avena (Creamy Oatmeal Soup)
- 3 tablespoons of butter
- 1 medium onion, diced
- 1 scallion diced
- 2 garlic cloves minced
- ½ teaspoon ground cumin
- ½ cup old fashioned oats
- 1 large potato peeled and diced
- 5 cups chicken or vegetable broth
- 1 ½ cups of milk
- Salt and pepper to taste
- Melt the butter in a medium pot over low heat. Add the onions, scallions and cook, stirring occasionally for about 5 minutes. Add the garlic, cumin and cook for about 2 minutes more.
- Add the broth and bring to a boil. Add the oatmeal, potatoes, milk, salt and pepper to taste. Reduce heat to low, cover and simmer for about 30 minutes or until oats are tender. Place in the blender for a smooth texture.
Colombians make different types of oatmeal soups, or “Sopas de Avena Quaker”, as they are called in Colombia, some are hearty and chunky, while others have a creamy texture, like this one.
This is my grandmother’s recipe for Crema de Avena. I previously shared a different Sopa de Avena recipe, which you can get here if you missed it.
This quick and easy Colombian oatmeal soup comes out creamy and comforting thanks to the natural thickening power of the oatmeal. You can serve this soup as is once done or pour it in a blender to puree when you are ready to serve. I like to puree my soup in the blender for a smooth and silky texture, but feel free to serve it either way depending on your taste.