Chestnut and Spelt Soup

Chestnut and Spelt Soup (Parve)

After last Saturday’s early snowfall, it’s time to put our summer clothes in storage and welcome the cold season (at least in New York)!  Don’t be sad – there are plenty of fun things about fall and winter. One example: hearty soups like this one, which incorporates two  ingredients with a distinguished history, staple foods for thousands of years in some areas of Europe.

Chestnut and Spelt Soup (Parve)

Ingredients

  • 2/3 pound dried chestnuts
  • 1 cup Spelt
  • 1 medium onion
  • 1 tablespoon minced parsley
  • 2 garlic cloves
  • 1 bay leaf
  • Extra-virgin olive oil
  • Salt and black pepper to taste

Directions

Serves 6-8

Wash the spelt well, place it in a pot, cover with water and soak overnight.

The next day, boil the chestnuts in salted water with the bay leaf for 40 minutes.

In a second pot heat 1 tablespoon oilive oil, add the minced onion and garlic, and cook for 5 minutes; add the chestnuts with their water and the spelt (rinsed and drained well), and about 1 qt or more salted water.

Simmer for about one hour, covered, until the spelt is cooked.

Adjust the salt, sprinkle with pepper, drizzle with olive oil and serve hot with toasted bread slices. You can also add a little rosemary.

http://dinnerinvenice.com/2011/11/01/chestnut-and-spelt-soup-parve/
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