The spelt soup is an excellent dish to eat in cold winter days, to be proposed as a nutritious and substantial first course in the family, which can be served with good young red wine with fruity flavors.
The pearl spelt is a cereal that has many beneficial qualities for our body, and a portion equal to 80/100 grams, is the ideal quantity to be taken recommended by nutritionists and dieticians.
You can vary the recipe, serving it with vegetables other than those in this recipe, such as zucchini and eggplant, or mushrooms and many other ingredients.
Instructions
- Place the leek on a chopping board (1), and chop it finely (2). Leave aside in a saucer (3).
- Place the potatoes on a clean chopping board (4), peel it (5) and divide the potato into three parts, and then slice it not too fine (6).
- Take a medium-sized pot and pour three large spoons of extra-virgin olive oil (7). Warm it and add the leek (8), leaving it to brown and mixing with a wooden spoon (9).
- Now add the potatoes in the pot (10) and add salt. Mix thoroughly with a wooden spoon (11) and add the hot water (12), cooking over a moderate flame for about fifteen minutes.
- Once cooked the potatoes, add the pearl spelt (13) in the pot and mix with a wooden spoon (14), and cover with a lid (15), leaving the spelt to cook for about ten minutes at moderate flame.
- Now add the last ingredient in the pot, the vegetable stock cube (16) and mix again with a wooden spoon (17). Cook for another twenty minutes on a moderate flame, covering with a lid (18). When the recipe is finished, serve hot on table.
