Soup with einkorn and goat cheese

Einkorn is one of the oldest cultivated wheat. It is not hybridized like modern wheat and in contrast with more modern forms of wheat can be recommended in any gluten-free diet.

INGREDIENTS (serves 4):
  • Einkorn(240g/8oz);
  • 1white onion peeled and thinly sliced;
  • 2 garlic cloves peeled and chopped;
  • 1 tomato sliced;
  • smoked bacon 2 thin slices, cut into small lardons;
  • pinch of saffron threads;
  • 4 fresh sage leaves, chopped;
  • chicken stock (1L/1 quart);
  • goat cheese(200gr/6.5oz);
  • pecorino cheese(40g/1.5oz);
  • olive oil;
  • salt and pepper;
  1. Soak the  einkorn overnight in a bowl of cold water;
  2. Put a saucepan on the heat, add a splash of the olive oil and add the bacon, let it brown a little bit;
  3. Add onion and garlic, cook until translucent;
  4. Add tomato, sage and saffron;
  5. Mix well and cook for another 2 minutes;
  6. Drain the einkorn and transfer it to the saucepan;
  7. Mix again, to let einkorn to soak all the fragrant juices;
  8. Pour the chicken stock, cover, reduce the heat and let it cook for an hour;
  9. Cut the goat cheese in 1 inch cubes and put it in the saucepan;
  10. Season with salt and freshly ground black pepper;
  11. If you prefer a smooth creamy texture you can blend the soup;
  12. Pour the soup into soup plates and sprinkle with pecorino cheese;
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