Contents
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Ingredients
For the bread:
- 500 g Spelt flour
- 1 tsp Salt
- 1 packet Dry yeast
- 1 tsp Sugar
- 1 Pc. Egg
- 300 ml Warm water
For the soup:
- 200 g Seedless grapes
- 100 g Ground almonds
- 1 liter Broth
- 200 g Brunch "fine herbs"
- Salt and pepper
- 50 g Donated almonds
Instructions
For the bread:
- Put the flour, yeast, sugar, salt and egg in a bowl. Gradually add the warm water and stir for a long time with the dough hook. Let the dough rise for 30 minutes at about 30 degrees.
- Then take the dough out of the bowl, knead and shape briefly on a table (dust with flour) and then bake for 20 minutes in a preheated oven at 180 degrees.
For the soup:
- Dice the onion, cut the grapes into small slices. Heat the oil, add the onion and cook until translucent. Now add the ground almonds, stir briefly and deglaze with the stock. Then cook the whole thing over a low heat for about 10 minutes and then puree. Stir brunch into the soup, season with salt and pepper.
- Roast the pinched almonds in a pan (without oil!). If necessary, place small slices of grapes on the soup plate, add the soup and serve with the roasted almonds. Bread with it.
Nutrition
Serving: 100gCalories: 136kcalCarbohydrates: 19.4gProtein: 5.8gFat: 3.8g