John Myers
Ingredients for 4 servings:
- 6 bell peppers, red and yellow
- 1 shallot(s)
- 1 garlic clove(s)
- ½ pepper, red or yellow
- 2 tbsp ajvar
- 1 tbsp olive oil
- 2 tbsp sunflower seeds
- 150 ml cream substitute
- 3 sprigs of parsley
- salt and pepper
- 200 g spelt flour
- ½ cube of fresh yeast
- 150 ml water, lukewarm
- 20 ml sunflower oil
- 1 tsp salt
- 1 tsp, levelled sugar
Instructions
Working time approx. 40 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours 10 minutes
with roasted sunflower seeds
Make the dough for the spelt pretzels, which needs to rise for at least an hour. To do this, dissolve the yeast in lukewarm water (please, do not use hot water, otherwise the yeast will be destroyed and the dough will not rise). Mix all ingredients in a bowl and knead into a firm dough. Cover the dough and let it rise in a warm place for about 30 minutes. During this time, finely dice the bell pepper, shallot, garlic, and chili pepper. Heat the olive oil in a pan and fry everything briefly and until hot. Add the ajvar and let everything fry for a while longer. Pour in the water and let it simmer. When the dough in the bowl has doubled in size, knead again and form about 10 pretzels. Place them on a baking sheet, cover with a damp tea towel, and let it rise for about 30 minutes. Preheat the oven to 170°C (top/bottom heat). Remove the soup from the heat and add the cream alternative; puree everything until smooth. Return to the stove and let it simmer slightly. Add a little more water if necessary. After the second resting period, place the pretzels on the middle rack of the oven and bake for about 25 minutes. Either brush them with a little water occasionally or place a small bowl of water in the oven. Lightly toast the sunflower seeds in a non-stick pan over medium heat without adding any oil. Finely chop the parsley. Season the soup with salt and pepper and sprinkle with parsley and sunflower seeds. Serve with the spelt pretzels.
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