Spelt with spinach in prosciutto broth

Ingredients:

• 0.5 cup spelt
• 220 g prosciutto, sliced ​​1 cm thick.
• 10 cm Parmesan rind
• 5 sprigs of thyme
• 2 carrots, coarsely chopped
• 2 stalks celery, coarsely chopped
• 2 cloves garlic, crushed and peeled
• 2 shallots, halved
• 1 teaspoon of salt
• 3 tbsp. l. olive oil
• 2 onions, sliced ​​into thin half rings
• 1/4 cup sweet Marsala
• 3 cups chopped spinach
• 4 parmesan chips

Preparation:

1. In a large saucepan, combine the prosciutto, Parmesan rind, thyme, carrots, celery, garlic, shallots, and 7 cups of water. Bring to a boil over medium heat. Simmer for 45 minutes, skimming off any foam that rises to the surface. Strain the broth.
2. Meanwhile, in a small saucepan, combine the spelt and water to cover by 2 cm. Add salt and bring to a boil over medium heat. Cover and simmer until the spelt is tender and most of the water has been absorbed, about 20 minutes. Drain any excess water.
3. In a separate Dutch oven or large saucepan, heat the olive oil over medium-high heat. Add the onion and reduce the heat to medium. Cook, stirring frequently, until deep golden brown, 10 minutes. Deglaze with Marsala. Add the cooked spelt and prosciutto broth and bring to a boil. Add the spinach and stir until completely wilted, 2-3 minutes.
4. Serve the soup in bowls. Garnish each serving with Parmesan crisps, if using.
   
   Parmesan chipsTo make the Parmesan chips, preheat the oven to 350°F (190°C) and line a baking sheet with parchment paper. Place 1/4 cup of grated Parmesan cheese in small mounds on the parchment and smooth them out to a thickness of 0.3 cm (1/4 inch). Bake until bubbly, 9 minutes. Let cool slightly on the baking sheet, then transfer the chips to a wire rack to cool completely.