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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.

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