Puréed Wheat and Sheep’s Curd Soup
- 10 1/2 ounces einkorn wheat berries (300 g)
- 1/2 white onion
- 1 garlic clove
- 1 tomato
- 1 thin slice smoked bacon
- 1 tablespoon olive oil
- 4 sage leaves
- 1 pinch saffron threads
- 1 quart chicken stock (1 liter)
- 5 1/3 ounces sheep’s curd (150 g)
- 1 1/2 ounces pecorino or parmesan (40 g)
Step 1: Soup
The day before, set the einkorn in a bowl of water to soak. Refrigerate for 12 hours.
The next day, peel and finely slice the onion. Peel and remove the sprout from the garlic, and wash and quarter the tomato. Cut the bacon into small matchsticks.
In a flameproof casserole dish, heat 1 tablespoon of olive oil, add the bacon, and brown lightly. Add the onion and garlic clove, cover, and cook gently for 5 minutes. Add the tomato quarters and sage leaves, and cook for 2 to 3 minutes, still over a gentle heat. Finally, add a pinch of saffron threads and mix well.
Drain the einkorn and tip into the casserole dish. Stir and add the chicken stock. Bring to a boil, season lightly with salt, lower the heat and cook gently for 1 hour.
This recipe was originally published in "Nature By Alain Ducasse" (Éditions Alain Ducasse). See all credits
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