Country-style spelt soup
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Discover spelt!
This ancient cereal is adapted to cold and poor soils and has many environmental and nutritional advantages. It is an ancestral know-how that lives on.
Known in bakery and pastry making, its uses are numerous. In the kitchen, its nutty taste can be appreciated in salads, risottos and especially in soups.
Preparation time: 30 minutes
Cooking time: 20 minutes
Level of difficulty: easy
Ingredients
- 1 oignon
- 2 tomatoes
- 1 courgette
- 2 celery sticks
- 1 garlic clove
- 200 g beans
- 250 g smoked lardons
- 250 g pearl spelt
- 3 tablespoons of chopped parsley
- 1 sprig of thyme
- 2 cubes of chicken stock
- Pepper and salt
- 1,5 liter of water
Preparation
- Chop the onion and brown gently with a little olive oil in a casserole. Cut the carrot and celery into small pieces and add. Also add the lardons.
- Cut the potato and courgette (unpeeled) into small cubes. Slice the beans and tomatoes and add everything to the casserole.
- Moisten the vegetables with 1.5 litres of hot water, add the clove of pressed garlic, crumbled stock cubes, thyme and parsley. Season with salt and pepper.
- Bring to the boil and leave to simmer for around twenty minutes.
- Meanwhile, cook the pearl spelt in salted boiling water for 20 minutes.
- When the vegetables are cooked, adjust the seasoning. Place a few spoonfuls of the pearl spelt on a deep dinner plate, cover the spelt with vegetables and serve right away.
Enjoy !
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