SPELT SOUP
Ingredients:
1 cup spelt (also called farro)
4 tablespoons unsalted butter
1 Spanish onion, peeled and chopped (2 cups)
1 clove garlic, crushed
3/4 pound Jerusalem artichokes, peeled if possible and thinly sliced
6 fresh sage leaves
pinch of saffron
4 cups vegetable broth
1/2 cup half and half cream
3 tablespoons finely grated Pecorino cheese
Olive oil
Kosher salt and freshly ground pepper, to taste
Directions:
The night before: soak the spelt in water to cover by 1" at room temperature.
Heat the butter in a heavy saucepan, and when it stops foaming, add the onion and garlic. Cook over medium heat until the pieces are wilted, about 5 minutes then stir in the artichoke slices, sage leaves and saffron. Pour in the broth and bring to a simmer. Add the drained spelt and simmer for 25 minutes, until the vegetable and grain is tender.
