White soup with kamut and leek
What's so upset with you? Whether vegetables, miso or soup chicken - rice, pasta or potatoes are great to make a whole meal out of thin soups very quickly. You have something to chew on and afterwards the feeling that you have eaten something "right".
But what about grain? Yes exactly, so grains. Did they ever come - or have you never had them in the soup pot? If not, we'll conquer delicious new land right now.
Grains can not only be finely ground to make bread, cakes and noodles. It can also enrich our kitchen (and body) as whole or broken grain. Are you still skeptical? Then you better have a quick look at delicious soup:
I think she looks like she likes to eat. And that's the way it is. I cooked the kamut soup last night and the man and I loved her (the kid was already in bed). The man: "Are the GRAUPEN?" Me: "Nah, this is Kamut". The man: "Oh. Tasty! "
By the way, Kamut is a kind of wheat. The legend goes that in the middle of the last century, this "primal wheat" was discovered in a pharaoh's grave and cultivated again. But one can rather assume that Kamut is a very old type of land wheat, which was not bred industrially like our commodity wheat. Kamut grains are almost twice the size of conventional wheat and in some cases can also be eaten by people with a so-called gluten (wheat protein) intolerance.
By the way, for the first time I've got soup in I used a grain mill in my life - I did not want to use the grains completely, but rather as a meal (roughly crushed). This was surprisingly easy in the organic market of my confidence: harness the collecting bag in the flour mill, put up the Kamut packaging, pour Kamut into the mill, turn on the controller "coarse", mill ... rrrrrrrrrrrrrrrrrr ... and you have a full bag with Kamut meal. Pay at checkout * beep * - ready. Incidentally, this also works with every other grain type. Try it!
But now let's bring the delicious Kamut to the soup ...
And this is how it works:
Cut 1 onion into a thin piece of bread. Heat
1/2 teaspoon ground cumin , 1 Add/2 teaspoon cayenne pepper and 1/2 teaspoon ground nutmeg and briefly stir with stirring.
Then pour 1 L vegetable stock , 1/Add 2 green chili peppers , bring to a boil and simmer for 25 minutes .
Meanwhile wash 1 leek (white + green) and cut into rings. Heat in a pan 1 teaspoon clarified butter ( or oil or margarine ) and sauté the leek. Fry for 5 minutes and stir frequently - the leek should not be too brown, just soften.
When the soup is ready to simmer and the kamut is tender, remove the pot from the heat , Fish the chili and throw it away. Mix 100 g creme fraiche and 2 tablespoons white almond until the soup has a smooth consistency.