Coarsely grind the spelt and roast in a saucepan without fat. Fill up with water. Add the soup cubes and make the whole thing in about 5 minutes. Season with salt, pepper and nutmeg.
Rinse the carrots, remove the peel and grate coarsely. Clean and rinse the leek and cut into fine rings. Add the carrots and leek to the soup and simmer. Mix the egg yolks with the fresh cream, carefully add to the soup and simmer as well.
Sprinkle the soup with parsley before serving.
Tip: If you want the soup to be thicker, increase the amount of spelt. You can also use other vegetables instead of carrots.
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