John Myers
Ingredients for 4 servings:
- 50 g spelt, whole
- 1 tbsp clarified butter
- 30 g spelt flour, strong (Dust)
- 1 liter of water or broth
- 1 large carrot(s), diced
- 1 bunch of herbs, e.g. ground ivy, dandelion, goutweed, wild garlic and garlic mustard or other wild herbs
- salt and pepper
Instructions
Working time approx. 15 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 15 minutes; Total time approx. 12 hours 30 minutes
(for digestive disorders)
It’s best to soak the spelt grains in a little cold water overnight. The next day, melt the clarified butter in a saucepan and, together with the spelt flour, make a light roux. Gradually deglaze with water or stock and stir well. Add the diced carrots and the strained, soaked spelt grains and simmer over low heat for 15 minutes, stirring occasionally to prevent sticking to the bottom of the pan. After 15 minutes, turn off the heat and season the soup with salt and pepper to taste. Hildegard’s seasoning also works well. Then close the pan and let it simmer on the stovetop for another 10 minutes. During this time, wash and chop the herbs. Add them to the soup before serving. Tip: A few plucked dandelion petals will further enhance the soup’s appearance.
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