Spinach soup with green spelt

Ingredients for 4 servings:

• 50 g green spelt
• 300 ml water
• 1 onion(s)
• 1 tbsp oil (e.g. sunflower oil)
• 500 ml meat broth
• 125 ml milk
• 1 pkt. spinach (frozen, 300 g)
• 1 cup concentrated milk (cream concentrated milk, 175 g)
• 1 tsp cornstarch
• Salt
• Nutmeg, grated

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Soak the green spelt in the water overnight. The next day, peel and finely dice the onion. Drain the green spelt through a sieve, collecting the soaking water in a bowl. Then heat the oil and sauté the onion. Add the green spelt and sauté for about 3 minutes, stirring constantly. Place the soaking water, stock, and milk in a saucepan and simmer over low heat for about 20 minutes. Add the spinach and let it thaw in the soup. Bring to a boil, stirring occasionally. Mix the sour milk with the cornstarch and use it to thicken the soup. Bring back to a boil. Season the soup with salt and nutmeg to taste. Serve hot. Tip: If you like, you can add toasted bread cubes to the soup at the end and garnish with a dollop of cream.