Summary

Ingredients

• 10 g butter
• 175 g reen spelled
• 1 liter vegetable broth
• 1 leek (50g)
• 400 g carrot (s)
• 1 teaspoon salt
• 1 tablespoon chives
• pepper
• soy sauce

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Instructions

1. Heat the fat and briefly toast the green spelled in it. Deglaze with broth and cook on low heat in a closed pot for 1 hour. Clean and wash the leek and carrots. Cut the leek into thick strips and the carrots into fine strips. Add the vegetables to the green spelled and cook in the soup for another 10 minutes. Season the soup to taste and serve sprinkled with chives.