Hearty Farro + Sweet Leeks = A Delicious Soup Everytime

   

Nutrient-rich farro is an ancient grain with a nutty flavor & firm-chewy texture, making it wonderful to cook with in soups, salads & breads.  The Romans ate farro to give them strength as they marched across the Western World & would arrive with a full belly & battle-ready thanks to this hearty grain! This recipe for Farro & Leek Soup can be built upon based on what's in-season, in the Spring add peas & asparagus for bright flavor or in the Fall try walnuts & porcini creating a rich meaty flavored stew.

You should be able to find farro at most Italian specialty shops or health food stores. We are lucky to find locally grown farro right here in Le Marche, Italy!

farro & leek spring soup

Farro and Leek Soup

Minestra di Farro e Porri

(Depending on the time of year, you can add in asparagus & peas in the spring or mushrooms & walnuts in the fall if you like.)

Serves 4

2-3 glugs or tablespoons olive oil

2 leeks, white parts only, sliced finely

1 cup or 150 gr farro
1 stalk of celery, finely diced
1 carrot, finely diced
1 onion, finely diced

1 liter meat stock (vegetable or chicken stock is OK, however meat stock adds richer flavor) **Please do not use bullion cubes for this! There are only a few ingredients & they should be of the highest quality possible.
herbs of your choice - I use 1 sprig of thyme & a bay leaf

2 tablespoons Parmesan cheese, freshly grated

salt & pepper

In a heavy bottomed pot, heat olive oil on med/low heat. Add in the vegetables and sweat until translucent and soft WITHOUT browning. If the vegetables stick to the pan, lower the heat & add a spoonful of water.  

Then toss in the farro, toasting with the vegetables for 1-2 minutes. Add in the herbs & stock. Season with salt & pepper. 

Then Bring up to a low simmer and continue to simmer for 30-40 minutes until the farro is tender.

You can control the consistency of the soup: to make it more 'stewy'  hold back a little stock, and the contrary if you like it 'soupy,' add a bit more stock.

Drizzle with extra virgin olive oil, sprinkle of Parmesan cheese and serve with toasty bread.