Spelt soup with Jerusalem artichokes and saffron

Preparation info
  • Serve


    • Difficulty


Appears in

By Paul Gayler

Published 2006

  • About

In Britain modern cooks are rediscovering the full flavour of whole grains like spelt, and not before time. They have long been popular in Europe, especially Italy, where spelt is more commonly known as farro and is used in all manner of tasty dishes. It is very nutritious and the perfect answer for those people who want to eat good, hearty grain products. It is available from health food shops.