Recipe for Spelt and Leek Soup
Farro and leek soup is a rustic and nourishing dish, perfect for autumn evenings. With an original twist of roasted mixed seeds, this traditional recipe will surprise you with its simplicity and richness of genuine flavors.
Instructions
- Start by heating two tablespoons of extra virgin olive oil in a large pot.
- Slice the white part of the leeks into thin rounds and let them wilt in the hot oil until they become lightly golden.
- Add the spelt to the pot with the leeks and stir for a few minutes to let the grains flavor.
- Pour the broth into the pot, season with salt according to your taste, and let it cook over low heat for about an hour and a half, stirring occasionally.
- Check the spelt's doneness by tasting it; it should be tender but still have a slight bite to it.
- Once the spelt is well cooked, transfer the soup to a warm tureen.
- Dust with plenty of grated cheese and add a generous sprinkle of freshly ground black pepper.
Notes
For an original twist, add a handful of toasted mixed seeds (such as pumpkin or sunflower seeds) to the soup for a pleasant crunchy contrast that will enhance the dish's texture.