Spelt Soup
calories: medium
category: soup
cost: medium
difficulty: medium
preparation time: 60
Ingredients
Spelt 320 gr.
Ham 50 gr.
Shallots 1
Onions ½
Potatoes 1
Carrots 1
Vegetable broth 1 liter
Olive oil as required
Sage a few leaves
Rosemary a sprig
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Wine Tips
for your meals
Ham 50 gr.
Shallots 1
Onions ½
Potatoes 1
Carrots 1
Vegetable broth 1 liter
Olive oil as required
Sage a few leaves
Rosemary a sprig
See our
Wine Tips
for your meals
Preparation Clean and wash the shallots and onion and chop them up finely. Peel the potato and carrot and cut them into small cubes.
Sauté the ham in cubes, the shallots and onion in 2 tablespoons of oil. Add the potato and the carrot in cubes and let them brown.
Add the spelt and bathe it with the boiling broth. Cook for about half an hour in the pressure cooker. Sprinkle with the chopped up sage and rosemary. Serve the dense soup in small bowls and garnish with croutons. The Chef's tips If you don't possess a pressure cooker you should let the spelt soak overnight in cold water. Otherwise you should let it cook longer in a greater quantity of broth. Curiosity Shallots have their own special flavor - stronger and more fragrant than onions and sweeter than garlic.
Sauté the ham in cubes, the shallots and onion in 2 tablespoons of oil. Add the potato and the carrot in cubes and let them brown.
Add the spelt and bathe it with the boiling broth. Cook for about half an hour in the pressure cooker. Sprinkle with the chopped up sage and rosemary. Serve the dense soup in small bowls and garnish with croutons.
