A second vegetarian wheat soup, this is well worth trying. The recipe calls for winter wheat berries, but it could just as easily be made with spelt. The cooking time difference is minimal. If cooked wheat berries or spelt are on hand, simply add 9 cups (2.25 liters) water to 2 3/4 cups (360 g) cooked berries and continue from there.

　　

Ingredients

Makes 13 cups (3.2 liters); 6 main-course servings

　　1 cup (210 g) wheat berries or spelt

　　1 large carrot, peeled, halved lengthwise, and cut across into thin slices

　　2 medium parsnips, peeled, cut in half lengthwise and then across into 1/4-inch (.5-cm) slices

　　1 medium turnip, peeled and cut into thin wedges

　　2 large leeks, white part only, split in half lengthwise, washed well, and cut across into thin slices

　　1 medium sweet potato, peeled and cut into 1/2-inch (1-cm) cubes

　　3 medium ribs celery, peeled and cut across into thin slices

　　1/2 cup cup (40 g) celery leaves, coarsely chopped

　　2 tablespoons coarse salt

　　1/2 cup (10 g) cilantro leaves

　　freshly ground black pepper, to taste

　　

Step 1

In a medium stockpot, bring the wheat berries and 13 cups (3.25 liters) water to a boil [for added flavor, replace some or all of the water with Garlic Broth ]. Lower the heat and simmer, partially covered, for 50 minutes, or until the wheat berries are almost cooked through, but not mushy.

　　

Step 2

Stir in the carrot, parsnips, turnip, and leeks. Return to a boil. Lower the heat and simmer, uncovered, for 10 minutes. Stir in the sweet potato and celery. Simmer for 10 more minutes.

　　

Step 3

Stir in the celery leaves and salt. Simmer for 1 minute. Add the cilantro and simmer for 1 minute. Season with pepper.

　　Reprinted with permission from Soup: A Way of Life by Barbara Kafka. © 1998 Artisan