Farro & Leek Soup

November 27, 2024

45

medium

4

  • Cook the Vegetables:
    • In a heavy-bottomed pot, heat olive oil over medium-low heat.
    • Add the chopped vegetables (leeks, carrots, celery, etc.) and sweat them until soft and translucent, about 5–7 minutes. Do not allow the vegetables to brown. If they begin to stick to the pan, reduce the heat and add a spoonful of water to prevent burning.
  • Toast the Farro:
    • Add the farro to the pot and toss it with the vegetables. Toast for 1–2 minutes, stirring occasionally, to bring out the nutty flavor.
  • Simmer the Soup:
    • Pour in the stock and add your choice of herbs. Season generously with salt and pepper.
    • Bring the soup to a gentle simmer and cook for 30–40 minutes, or until the farro is tender and the flavors have melded together.
  • Adjust the Consistency:
    • For a thicker, stew-like consistency, hold back some stock. For a more soupy texture, add extra stock to reach your preferred consistency.
  • Finish and Serve:
    • Drizzle the soup with a bit of extra virgin olive oil for richness.
    • Top with freshly grated Parmesan cheese for added flavor.
    • Serve with a slice of crusty toasted bread for a perfect accompaniment.
Reviews

Ingredients:

Adjust Servings
2 tablespoons olive oil
2 leeks white, sliced, finely
1cup gr farro
1stalk celery diced, finely
1 carrot diced, finely
1 onion diced, finely
1liter meat stock **please do not use bullion cubes for this! there are only 3 ingredients & they should be of the highest quality possible., (vegetable or chicken stock is OK, however meat stock adds richer flavor)
1leaf herbs - i use 1 sprig of thyme & a bay
2tablespoons parmesan cheese freshly grated
4servings salt & pepper

Directions

1.
Cook the Vegetables
1. In a heavy-bottomed pot, heat olive oil over medium-low heat. | 2. Add the chopped vegetables (leeks, carrots, celery, etc.) and sweat them until soft and translucent, about 5–7 minutes. Do not allow the vegetables to brown. If they begin to stick to the pan, reduce the heat and add a spoonful of water to prevent burning.
Mark as complete
2.
Toast the Farro
Add the farro to the pot and toss it with the vegetables. Toast for 1–2 minutes, stirring occasionally, to bring out the nutty flavor.
Mark as complete
3.
Simmer the Soup
1. Pour in the stock and add your choice of herbs. Season generously with salt and pepper. | 2. Bring the soup to a gentle simmer and cook for 30–40 minutes, or until the farro is tender and the flavors have melded together.
Mark as complete
4.
Adjust the Consistency
For a thicker, stew-like consistency, hold back some stock. For a more soupy texture, add extra stock to reach your preferred consistency.
Mark as complete
5.
Finish and Serve
1. Drizzle the soup with a bit of extra virgin olive oil for richness. | 2. Top with freshly grated Parmesan cheese for added flavor. | 3. Serve with a slice of crusty toasted bread for a perfect accompaniment.
Mark as complete

Recipe content adapted from Foodista, modified and licensed under CC BY 3.0.

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