SPELT SOUP WITH ARTICHOKES AND ONION
1 Golden Delicious apple 2 red onions 1/2 a fennel bulb 2 to 3 bay leaves 150g spelt 150g short-grain brown rice extra-virgin olive oil 1/2 a shallot, sliced 4 artichokes a few sprigs of parsley 1/2 cup apple-cider vinegar 1 orange 1 lemon, juiced
1. Bring 4 litres of water to the boil and add the apple, 1 onion, the fennel, 2 to 3 bay leaves and a pinch of salt. Cook for 20 minutes to achieve an aromatic broth. 2. Soak the spelt according to the packaging instructions.
3. Toast the rice in 2 tablespoons of the oil in a saucepan, along with the shallot, for 2 to 3 minutes. Add the drained spelt. Cook for 20 to 25 minutes, gradually adding 14 to 15 ladles of the broth. Adjust the seasoning if necessary. 4. Peel and quarter the remaining onion and separate the layers.
5. Prepare the artichokes by removing the outer leaves and quartering the hearts, then place in a bowl of water with a sprig of parsley to prevent oxidation. 6. Bring 500ml water to the boil in a saucepan and add the apple-cider vinegar, 2 slices of orange and the juice of half an orange, a few drops of lemon juice and a pinch of salt. Add the onion and cook for 5 minutes, then remove the onion with a perforated spoon. Add the artichoke hearts to the same liquid and boil for 7 to 8 minutes before draining them. 7. Ladle the spelt soup into bowls and divide the artichoke hearts and onion pieces between them.
Garnish with chopped parsley and a drizzle of olive oil.