Spelt soup


250 gr of spelt
2 courgettes
2 carrots
1 potato
1 celery stick
10 Swiss chard leaves
1 onion with its leaves
extra virgin olive oil
aromatic herbs to taste


Rinse the spelt under cold water and put it in a pan with 2 litres of water (approximately 750 ml of water every 100 gr of spelt). Cover with a lid, bring to the boil and cook on a slow heat for 25-30 minutes. When cooked, add salt to avoid it hardening. Drain and keep the spelt to one side.
Peel the onion, keeping the long leaves aside, and slice it finely. Wash, peel and cut the carrots, potato, courgettes and celery into small pieces. In a saucepan, fry the onion with oil, then add the chopped vegetables and cover with water. Bring to the boil and cook for approximately 30-40 minutes. Towards the end of cooking, add the Swiss chard and the cooked spelt, mix well and season with salt. Serve the soup with the chopped onion leaves (chives) and any aromatic herbs to taste.

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With the precious contribution of the Ricette e Racconti
blog and the Balin di Castellapertole restaurant (VC).