What You'll Need
2 tablespoons butter
Extra virgin olive oil, as needed
1 large leek, trimmed, rinsed well, and sliced (use both white and green parts)
2 yellow onions, roughly chopped
4 carrots, chopped
4 celery stalks, chopped
2 cloves garlic, smashed and left whole
Salt and freshly ground black pepper, to taste
2 cups dry white wine
64 ounces (8 cups) chicken stock (homemade or store-bought)
1 whole rotisserie chicken, pulled apart (discard skin and bones)
1 bunch fresh thyme, tied with kitchen twine
1 cup dried Einkorn Berries
Directions
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Cook the Einkorn Berries. Place 1 cup of Einkorn berries in a pot and cover with about 3 inches of water. Bring to a boil, then reduce heat and simmer for 35 minutes, or until softened but still chewy. Drain and set aside.
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Sauté the Vegetables. In a large Dutch oven or stockpot, melt the butter with a drizzle of olive oil over medium heat. Add the leek, onions, carrots, and celery. Sauté until softened and translucent, about 8–10 minutes. Season lightly with salt and pepper. Add the garlic and cook another minute until fragrant.
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Deglaze & Reduce. Increase the heat to medium-high. Pour in 2 cups of dry white wine and let it simmer until reduced by about half (3–5 minutes), scraping up any bits stuck to the pot.
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Add Stock, Chicken & Thyme. Stir in 64 ounces (8 cups) of chicken stock and the pulled-apart chicken pieces. Tie the fresh thyme into a bundle using kitchen twine and add it to the pot. Bring everything up to a gentle boil.
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Simmer the Soup. Reduce heat to low and let the soup simmer uncovered for about 1 hour, skimming off any foam or impurities that rise to the top.
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Serve. When ready to serve, place a portion of cooked Einkorn Berries in each bowl, then ladle the hot soup over them. Remove the thyme bundle. Taste and adjust seasoning with additional salt and pepper if desired. Share alongside crusty sourduogh bread and a salad.
Serves 6-8.
