PureSpelt Soup
serves 4
1 onion, finely chopped
1 clove of garlic, minced
butter for sautéing
100 g cured ham or streaky bacon, diced
75 g Kernotto (PureSpelt kernels)
3 carrots, approx. 200 g, cleaned, finely diced
1 celery root, approx. 150 g, cleaned, finely diced
1 leek, approx. 150 g, cleaned, finely sliced
1 bay leaf
2 cloves
approx. 1 1/2 litres chicken or vegetable stock
100 ml cream
pepper
1 bunch of chives, finely chopped
1
Sauté the onion and garlic in the butter. Add the meat and the PureSpelt grains and continue to sauté. add the vegetables, bay leaf and cloves and continue to fry. Deglaze with the stock, bring to the boil. Simmer half-covered for 1 1/2 hours stirring occasionally. If required add a little liquid.
2
Pour in the cream, bring the soup to a boil and season to taste. Ladle into pre-warmed soup plates, sprinkle with the chopped chives and serve hot.
Suggestions
Serve with cheese and PureSpelt bread. The soup can be cooked more quickly if polished PureSpelt kernals (PureSpelt Kernotto) are used.
Source:
IG Dinkel, Judith Gmür-Stalder
