Soup

• 250 g white beans
• 75 g orzo (barley)
• 75 g spelt
• 75 g black lentils
• 50 g dried chestnuts
• 1 clove of garlic
• 3 tablespoons of olive oil
• Fresh ground black pepper
• Fresh ground white pepper
• Bay leaves
• 1 fresh red chilli pepper
• 1 litre Vegetable bouillon
• 200 g puff pastry
• Fresh rosemary
• 10 g broken walnut kernels

Oven temperature: 200°C

Boil the white beans and divide in two portions: 200 g and 50 g. Blend the big portion.

Heat up the garlic, olive oil, black and white pepper, chilli pepper and bay leaves. Add the spelt, lentils and chestnuts and fry for 5-8 minutes at medium heat. Adjust to low heat and add enough vegetable bouillon to cover - the rest will be added according to necessity (the soup should end up being only slightly liquid).

After 40 minutes of cooking add all the beans (blended and whole) and cook for another 5 minutes. Add the walnut kernels. Make 4 thin circles of the puff paste - measures should be a little bit bigger than the outer part of the bowls. Divide the soup in the 4 bowls and put the "lid" of puff pastry on top of each, making sure to press the paste slightly onto the bowl in order to stay attached during the baking in the oven. Sprinkle fresh rosemary on top of the soup and bake in the oven for 15-18 minutes.

Serves 4 persons.