Leek farro soup (Minestra di farro e porri)

Adapted from La Tavola Marche and Madonna del Piatto

Ingredients:

  • 2 tablespoons olive oil
  • 2 leeks, white parts only, sliced
  • 1 1/2 cups pearled farro
  • 6 1/4 cups stock ***Avoid using bullion (or stock) cubes for this! There are only a few ingredients & they should be of the highest quality possible ^_^
  • 2 tablespoons Parmesan cheese
  • freshly grated salt & pepper
  • 1 large onion, sliced thin 2 tablespoons
  • sprig of rosemary
  • extra virgin olive oil (to taste)
  • parsley, finely chopped (to taste)
  • 1 large garlic clove, halved lengthwise

Directions:

  1. Heat the oil in a pan, add the leeks and cook over low heat, stirring occasionally, for 10 minutes until golden brown.
  2. Add the farro, pour in the stock (I cooked carrot, celery, parsnip, turnip from a soup greens package), season with salt and simmer over low heat for 1 1/2 hours or until the farro is tender. Season with pepper.
  3. Ladle the soup into bowls or a soup tureen and sprinkle with Parmesan & drizzle with good quality extra virgin olive oil.
  4. Provide toasted Italian crusty bread, rubbed with cut garlic, to mop it up. Also good to have plenty of freshly grated Parmesan on hand, per person.

A former roommate left this bag of Italian farro, so of course I needed to find the perfect soup recipe for the long winter nights.

Cheers,
Jessica

2 comments on “Leek farro soup (Minestra di farro e porri)

  1. […] Dinner: Leek farro soup […]

    Like

  2. […] Leek farro soup leftovers with a cup of milk black tea and honey and half & […]

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