Greek Lemon Spelt Soup

Ingredients:

• 1 cup shredded grilled chicken breast, skinless
• 1 cup spelt
• 3 tbsp extra-virgin olive oil + extra for greasing
• 2 carrots, chopped
• 1 onion, chopped
• 4 tbsp. lightly salted chicken broth
• 1 wide strip of lemon zest (removed with a vegetable peeler) + juice of 2 lemons
• 3 large eggs
• 0.5 cup crumbled feta (about 55 g)
• 1 tbsp chopped fresh dill + extra for serving
• 2 pitas, cut in half

Preparation:

1. Preheat oven to 175°C.
2. In a large saucepan, heat the olive oil over medium-high heat. Add the carrots, onion, 1/2 teaspoon salt, and some freshly ground black pepper. Cook, stirring occasionally, until the vegetables are tender, about 5 minutes. Add the spelt and cook, stirring until toasted, for 1 minute. Add the chicken broth and 3 cups water, cover, and bring to a boil. Stir in the lemon zest, reduce the heat to medium, and simmer, uncovered, until the spelt is almost tender, about 15 minutes. Stir in the chicken.
3. In a bowl, whisk the eggs with lemon juice; add 1/2 cup hot broth, whisking constantly. Gradually whisk the hot egg mixture into the saucepan. Cook over medium heat, stirring constantly, until thickened, about 3 minutes. Add 1/4 teaspoon of salt.
4. Combine feta and dill in a small bowl and season with salt and pepper to taste. Fill pita halves with the feta mixture and brush lightly with olive oil. Transfer to a baking sheet and bake until the cheese is melted, 2-3 minutes. Sprinkle each serving of soup with additional dill and season with pepper to taste. Serve with cheese pitas.