Spelt with spinach in prosciutto broth
Votes: 1
Time: 1 hour 15 minutes
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
This Italian soup is quite simple to prepare, yet very sophisticated and perfect for special occasions. Cooked spelt is mixed with caramelized onions and fresh spinach in a hot prosciutto broth, and the whole thing is served as a delicious, hearty, and healthy soup. Besides the prosciutto, the broth's unique flavor and aroma are enhanced by thyme, carrots, celery, onion, and Parmesan rind. You can cook and strain it ahead of time. For a more impressive presentation, bake large chips of grated Parmesan cheese in the oven. Serve each serving with a chip.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 0.5 cup spelt
- 220 g prosciutto, sliced 1 cm thick.
- 10 cm Parmesan rind
- 5 sprigs of thyme
- 2 carrots, coarsely chopped
- 2 stalks celery, coarsely chopped
- 2 cloves garlic, crushed and peeled
- 2 shallots, halved
- 1 teaspoon of salt
- 3 tbsp. l. olive oil
- 2 onions, sliced into thin half rings
- 1/4 cup sweet Marsala
- 3 cups chopped spinach
- 4 parmesan chips
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Cooking the dish according to the recipe:
- In a large saucepan, combine the prosciutto, Parmesan rind, thyme, carrots, celery, garlic, shallots, and 7 cups of water. Bring to a boil over medium heat. Simmer for 45 minutes, skimming off any foam that rises to the surface. Strain the broth.
- Meanwhile, in a small saucepan, combine the spelt and water to cover by 2 cm. Add salt and bring to a boil over medium heat. Cover and simmer until the spelt is tender and most of the water has been absorbed, about 20 minutes. Drain any excess water.
- In a separate Dutch oven or large saucepan, heat the olive oil over medium-high heat. Add the onion and reduce the heat to medium. Cook, stirring frequently, until deep golden brown, 10 minutes. Deglaze with Marsala. Add the cooked spelt and prosciutto broth and bring to a boil. Add the spinach and stir until completely wilted, 2-3 minutes.
- Serve the soup in bowls. Garnish each serving with Parmesan crisps, if using.
Parmesan chipsTo make the Parmesan chips, preheat the oven to 350°F (190°C) and line a baking sheet with parchment paper. Place 1/4 cup of grated Parmesan cheese in small mounds on the parchment and smooth them out to a thickness of 0.3 cm (1/4 inch). Bake until bubbly, 9 minutes. Let cool slightly on the baking sheet, then transfer the chips to a wire rack to cool completely.
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