Cream of Spelt Soup

Rating: 4.08 / 5.00 (13 Votes)

Total time: 5 min

Servings: 2.0 (servings)



For the cream of spelt soup, finely grind the spelt. Trim the sugar snap peas at the ends and wash. Wash and dice the carrots and bell bell pepper. Sauté with the sugar snap peas in clarified butter. Mix in the spelt flour.

Add milk and vegetable soup and let it boil. Season to taste and leave to infuse for a few minutes.

Sprinkle the cream of spelt soup with chopped chervil and serve hot.

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