Vegetable soup and spelt baguettes

Vegetable soup and spelt baguettes

By
From
Scandinavian Baking
Serves
4-6
Makes
6
Photographer
Columbus Leth

After all the sweet things and hard work in the kitchen on a Christmas baking day, you need something savoury. Since it’s winter time, soup and bread is perfect.

For the baguettes

Ingredients

Quantity Ingredient

For the spelt baguettes

Quantity Ingredient
25g fresh yeast
25g fresh yeast
800ml lukewarm water
600g wholegrain stoneground spelt flour
400g white stoneground spelt flour, plus more to dust
8g salt

Method

  1. Crumble the yeast into the lukewarm water and stir to dissolve, then add both the flours and the salt. Mix really well, either in a food processor fitted with a dough hook or with a wooden spoon. The dough will be sticky. Cover and leave to rest at room temperature for 30 minutes. Now place in the refrigerator overnight, or for at least eight hours.
  2. Preheat the oven to 240°C, or as hot as it will go.
  3. Tip the dough on to a floured work surface and, kneading as little as possible, fold into six baguettes. Space the baguettes out between baking trays lined with baking parchment. With a razor blade or a sharp knife, slash the surface of the breads diagonally, then brush with water. The baguettes need to be baked right away, or you risk losing their shape.
  4. Spray cold water in the oven to create steam and bake for 10 minutes, then reduce the oven temperature to 200°C and bake for 15–20 minutes. Leave to cool on a wire rack before eating.

For the soup

Ingredients

Quantity Ingredient

For the soup

Quantity Ingredient
500g potatoes
300g celeriac
2 tablespoons olive oil
2 leeks, sliced
1 onion, finely chopped
4 garlic cloves, finely chopped
2 bay leaves
5 sprigs thyme
2 litres vegetable stock
1kg spinach
sea salt
freshly ground black pepper
1 teaspoon ground nutmeg

Method

  1. Peel and cut both the potatoes and celeriac into 1.5cm squares. Heat the olive oil in a big saucepan and sauté the leeks with the onion and garlic for three or four minutes. Add the bay leaves, thyme, potatoes and celeriac and stir well.
  2. Pour in the vegetable stock and bring to the boil, then reduce the heat and simmer for 20 minutes. Rinse the spinach and chop it roughly. Season the soup with salt and pepper, then add the spinach and nutmeg. Let the soup simmer again for a few minutes, until the spinach has collapsed, then serve right away with the spelt baguettes.
Tags:
Trine
Hahnemann
baking
Scandinavia
Scandi
cakes
bread
smorgasbord
cream buns
cake
table
party
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