Hearty Grain Soup with Petit Épeautre
According to David Scott Allen even in Tuscon, Arizona there are nights that call for warm hearty meals. The kind of evenings where you want to huddle by the fire and enjoy a homemade grain-based soup. This soup is made with petit épeautre a grain that is grown in the Alpes d’Haute Provence. It is similar (yet different) to both farro and spelt. David’s recipe is below. And, a bonus on his post a recipe for no knead bread.