Spelt and Leek Soup

Ingredients:

• 4 tablespoons unsalted butter
• 2 medium leeks (white and light green parts), cut into half rings and washed
• 2 large onions, cut into half rings
• 1 bunch green onions, thinly sliced, white part separate from green part
• 1 cup polished spelt or quick-cooking
• 0.5 cups white wine
• 4 cups chicken broth
• 2 cups beef broth
• 1 tbsp Worcestershire sauce
• 2 fresh or dried bay leaves
• 1 cup grated Gruyere (about 110 g)

Preparation:

1. Melt the butter in a large saucepan over medium heat. Add the leek, onion, white part of the green onion, 1.5 teaspoons of salt, and a couple of grinds of black pepper. Cover and cook, stirring every 4–5 minutes, until the onion is very soft, about 15 minutes.
2. Remove the lid, increase the heat to medium-high, and cook, adjusting the heat as needed and stirring frequently, until golden brown, another 35–40 minutes. If the onions stick, sprinkle them with water and scrape up any browned bits from the bottom.
3. Add the spelt and wine and bring to a boil, scraping up any browned bits from the bottom of the pot. Add the chicken broth, beef broth, Worcestershire sauce, bay leaf, and 2 cups of water and bring to a boil. Reduce heat and simmer until the spelt is tender, about 15 minutes. Discard the bay leaf.
4. Preheat oven to grill mode, positioning the rack 10 cm from the heating element.
5. Ladle the soup into ovenproof bowls and sprinkle evenly with Gruyère. Broil in the oven on broiler mode until the cheese is melted, 3–4 minutes. Sprinkle with green onions and serve.