Autumn Antiquity Soup…
…is a soup where spelt is the star – along with chestnuts, tomatoes, pancetta, onion, beef broth, parsley and thyme. It is a perfect Autumn soup, a transition soup, with deep earthy flavors and rich colors, yet the broth is not heavy at all, saving those really hearty soups for the colder weather months ahead. The soup is brightened with a dollop of tangy non-fat Greek yogurt and a drizzle of fruity olive oil.
Spelt Berries – Whole Kernels of Grain
Spelt is the grain from antiquity, the non-hybrid primitive relative of our present day wheat dating back more than 9000 years with a nutty flavor and an intriguing chewy texture.
Antiquity Soup Recipe
Soak 1 c. spelt berries in cold water for one hour. Drain.
Dice one quarter pound of pancetta, dice one medium onion, mince 2 garlic cloves.
Sauté pancetta in a soup pot with a bit of olive oil, add onion and garlic,
cook until the onion is translucent.
Meanwhile, prepare the other ingredients:
Peel tomatoes: With a paring knife, cut an “X” into the bottom of two tomatoes. Submerge in boiling water for 30 seconds, then submerge in ice water for 30 seconds. The tomato will be cool enough to handle and the skin will slide right off. Chop the tomatoes. I used organic tomatoes-on-the-vine from Mexico, but canned peeled and diced tomatoes are fine in this recipe too, just drain the juice before adding the tomatoes to the soup.
Chop peeled & cooked chestnuts.
Add tomatoes, chestnuts, parsley, thyme, salt and pepper.
Simmer for an additional 30 minutes.
The spelt should be chewy yet tender. Adjust seasoning. Ladle into warm bowls.
Nutty, chewy, earthy, satisfying, with a range of flavors and textures – this unique soup has an irresistible appeal.
PROJECT FOOD BLOG UPDATE
My Project Food Blog Challenge #7: Video 411 is now posted here!