Abruzzese Spelt Soup is a tasty first course typical of the Abruzzo region, prepared with spelt, vegetables, meat, and aromas. This spelt soup has ancient origins and is an excellent source of fiber and nutrients. It is usually served hot and can be stored in the refrigerator for 2-3 days.
First, prepare a light broth by cooking the meat, ham bone, vegetables, and spices in a large pot with about two liters of water
It should cook for about two hours on low heat
Skim the broth, set aside the meat (serve it as boiled meat or use it for fillings and meatballs) and the vegetables
In a pot, preferably earthenware, place the rinsed spelt and cover with water
Considering that cooked spelt doubles in volume, make sure not to exceed half of the container
Cook on very low heat, adding the broth one ladle at a time for another two hours: in the end, the soup should be quite thick
Add the vegetables and the ham bone, season with raw oil, and serve very hot
Pot
Pan
Italia, Abruzzo
| Energy (kcal) | 157.69 |
| Carbohydrates (g) | 6.35 |
| of which Sugars (g) | 2.21 |
| Fat (g) | 10.66 |
| of which Saturates (g) | 2.15 |
| Protein (g) | 8.92 |
| Fiber (g) | 1.07 |
| Sale (g) | 0.16 |
