for 4 people
1 onion, finely chopped
1 clove of garlic, pressed
Butter for sautéing
100 g of cured ham or streaky bacon, diced
75 g of PureSpelt kernals
3 carrots, approx. 200 g, cleaned, finely diced
1 stick of celery, approx. 150 g, cleaned, finely diced
1 leak, approx. 150 g, cleaned, finely sliced
1 bay leaf
Approx. 1 1/2 litres of chicken or vegetable stock
1 dl of cream
Pepper from the mill
1 bunch of chives, finely chopped
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 heat. Deglaze with the stock, bring to the boil. Simmer half-covered for 1 1/2 hours stirring occasionally, if required add a little liquid.
Pour in the cream, bring the PureSpelt soup to the boil, season to taste. Serve the PureSpelt soup in pre-warmed soup plates, sprinkle with the chopped chives and serve hot.
Serve with cheese and PureSpelt bread. The soup can be cooked more quickly if polished PureSpelt kernals (PureSpelt Kernotto) are used.
IG Dinkel, Judith Gmür-Stalder