Winter Wheat Soup

Winter wheat soup, another epicurious recipe, is a great way to use wheat berries and a lot of other veggies we get from CSA. You can spice it up however you like! I often tear up kale and mix it in, toss in a few cloves of garlic, and use veggie or chicken stock. This soup freezes very well and is perfect when you've got a cold.

• 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
• 2 tablespoons coarse salt
• freshly ground black pepper, to taste

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.

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.

Season with pepper.