PureSpelt grass soup
for 4 servings
20 g of butter
1 small onion, finely chopped
70 g of leek, cut into small cubes
70 g of carrots, cut into small cubes
70 g of celeriac bulb, cut into small cubes
120 g of dried meat, cut into small cubes
100 g of PureSpelt grain
120 cl strong vegetable broth
2 dl of cream
Salt, pepper
80 g of PureSpelt grass, finely chopped
4 slices of uncooked ham
80 g of Swiss Gruyere cheese, grated
1
Soak the PureSpelt grain in water overnight to soften.
2
Melt the butter in a pan and sauté the chopped onion until soft and opaque. Add the cubed vegetables and dried meat cubes and sauté further. Add the softened PureSpelt grain. Deglaze using the vegetable broth and simmer gently until everything is tender. Finally add the cream and salt and pepper to taste.
3
Directly prior to serving, sprinkle the soup with the finely chopped PureSpelt grass, form the uncooked ham into rosettes and float them carefully on the soup.
Suggestions
If you are a vegetarian, you can leave out the dried meat. If you are a meat eater, you can change the taste by adding a smoked sausage to the soup.
Source:
Landhotel Hirschen, Albi von Felten, Erlinsbach
