A delicious spelled soup.
Traditionally grown on the Sault plateau in Haute-Provence, this cereal has a remarkable nutritional richness and a delicious nutty taste. It is now preserved by a PGI.
For 4 people: 1 leek, 2 carrots, 1 stalk of celery, 2 turnips, 600 g of lamb shoulder, 200 g of spelled de Haute-Provence, 1 bouquet garni, 1 clove of garlic, 1 onion stuck with a nail cloves, 2 tablespoons olive oil, salt.
Wash, peel and cut all the diced vegetables. Heat the olive oil in a casserole.
Brown the pieces of lamb on all sides, then add the drained spelled and vegetables. Let it brown for a few moments.
Add 2 liters of water, the bouquet garni, the garlic clove in the shirt, the onion and the salt.
Cover and let simmer for 1 hour over low heat. The meat will fray in the soup and the spelled will become creamy.
Serve with a drizzle of olive oil.
