Oliviers and Co.'s Provencal Three-Grain Soup

This recipe comes from Patricia Wells' book, The Paris Cookbook -- a book given to me by my dear friend Terry probably 20-25 years ago and which I still reference today. And every time I walk by the book on my shelf, I think of him. Which is a story to reflect on as you consider gifting or re-gifting cookbooks to friends.

Soups are, for me, notoriously challenging to photograph. This blog is only for fun and for friends -- I don't have a whole set-up for photographs in my kitchen. I'm often just capturing something from my phone as it moves from stove to table. For this soup, I didn't even try to photograph it while it was steaming, so what you're seeing here is the leftover version, where it has thickened slightly. Still delicious!

Oliviers and Co.'s Provencal Three-Grain Soup
The Paris Cookbook
Patricia Wells

1/3 c spelt, whole
1/3 c pearl barley
1/3 c lentils du puy
1 T olive oil
2 bay leaves
1/2 tsp thyme, dried
3 leeks, minced
2 carrots, peeled, cubed
1 28-oz can plum tomato, with juice
5 c stock
1 head garlic, halved

Place spelt, barley, and lentils in a sieve and rinse. Drain and set aside.

In a soup pot, combine oil, bay leaves, thyme, leeks, carrots, and 1 tsp salt. Sweat by cooking, covered, over low heat without coloring -- about 5 minutes.

Add canned tomatoes (with liquid). Add 5 c stock ot water. Bring to a boil over moderate heat.

Add grains and garlic. Stir and simmer, covered, until tender, about 45 minutes.

Remove and discard bay leaves. Taste for seasoning. Serve hot.

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