Wheat Soup with Savoy Cabbage

Ingredients

• 2 shallots
• 1 Garlic clove
• 2 tbsp olive oil
• 200 g wheat (organic store)
• 500 g poultry stock
• 250 g savoy cabbage leaves
• 250 g crème fraîche
• Salt
• Pepper (freshly ground)
• 1 tbsp thyme
• 1 pinch saffron strands

Instructions

1. 1.

   Peel and finely chop the shallots and garlic, then sauté in olive oil until translucent. Add the wheat and stir briefly. Pour in the poultry stock, bring to a boil, cover, and simmer on low heat for about 50 minutes until tender.

2. 2.

   Wash the savoy cabbage, remove the ribs, and slice the leaves into fine strips.

3. 3.

   Stir the cabbage strips into the soup, bring back to a boil, and cook over medium heat for about 4 minutes.

4. 4.

   Fold in the crème fraîche, warm through, season with salt, pepper, thyme, and saffron strands, and serve immediately.