Name: Spelt soup with Jerusalem artichokes and saffron
Yield: Serve 4
Cuisine: Italian
Ingredients: 40 g pecorino cheese (ewe’s milk cheese); 1 tablespoon extra-virgin olive oil; pinch of saffron; 6 fresh sage leaves; 300 g Jerusalem artichokes, well scrubbed and thinly sliced; 1 garlic clove, crushed; salt and freshly cracked black pepper; 1 onion, chopped; 50 g unsalted butter; 150 g fine spelt (preferably organic); 750 ml good vegetable stock, hot; 150 ml single cream

Preparation info

Serve
4

Difficulty
Medium

Appears in

Pure Vegetarian

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.

Ingredients

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Ingredients

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