Soup recipe for 4 people, takes only 50 mins; recipe has pancetta, olive oil, bay leaf, onion, garlic clove, vegetable stock, spelt, porcini, tomato, button mushroom and flat-leaf parsley.
Porcini, pancetta & spelt soup
Course: Soup
Servings
4
servings
Prep time
15 mins
Ingredients
- Pancetta: 50g cubed pancetta (or bacon)
- Olive Oil: 1 tbsp olive oil
- Bay Leaf: 1 bay leaf
- Onion: 1 onion, finely chopped
- Garlic Clove: 1 garlic clove, crushed
- Vegetable Stock: 1l vegetable stock
- Spelt: 140g pearled spelt (or farro)
- Porcini: small handful dried porcini mushrooms, crumbled
- Tomato: 2 tomatoes, skinned, deseeded and diced (or 2 whole tomatoes from a can, chopped)
- Button Mushroom: 6-8 small button mushrooms, quartered
- Flat Leaf Parsley: flat-leaf parsley and Parmesan to serve
Directions
- Fry the pancetta in the oil for 2-3 mins in a medium saucepan. Add the bay leaf and onion. Cook over a gentle heat until the onion is soft and translucent. Add the garlic, fry for a few secs more, then pour over the stock and bring to the boil. Rinse the spelt and drain well. Add to stock along with the porcini and tomatoes, then simmer very gently for 25-30 mins.
- Add the button mushrooms and simmer for 10 mins more, or until the grains are tender. Season with salt and freshly ground pepper. Ladle the soup into bowls, then sprinkle with parsley and freshly grated Parmesan.
