Oat Flour Soup

Oat Flour Soup

Making the stock

N.B. Spelt and farrow are the same grain.  

Preheat the oven to 375 deg F.  

Meanwhile, spread the spelt/farrow on a cookie sheet.

Roast the spelt for 15 minutes.

While the spelt is roasting, bring the four cups of salted water to a boil in a saucepan.

Once the spelt has roasted, remove from the oven and pour the grain into the boiling salted water.  

Cover the pan and simmer for an hour.

Drain the liquid from the spelt and reserve both for use - stock for this recipe, and the grain for use another time (perhaps in a salad).

Making the Soup

Heat the oil (whichever oil you have) in a large, deep frying pan (large enough to hold the full volume of soup).

Add the oat flour to the oil and stir for four minutes over high heat.  The flour will smoke but not burn (so long as you keep stirring).

Once stir-fried, add the spelt stock from above.  

Simmer for 15 minutes, stirring often.  Break up lumps to get a smoother base.

Add the pureed chickpeas, salt and pepper to taste.  We added an additional cup of water or two in order to get a thinner, soupier consistency.

Add the herbed vinegar before serving.  Don't forget (as we did to start) or the soup will seem to be missing something.

Add Dumplings if you choose.  N.B. without dumplings, this soup is vegan.  The soup can be served hot or cold (we did hot).

Read the Oat Flour Soup and Mushroom Salad Blog Entry.

Let us know what you think!  padutchtable@gmail.com