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

Pot-au-feu

Adapted from Food Network and Buzzfeed (via Anthony Bourdain)

1 bouquet garni
1.4 L broth
pinch of black pepper
Camargue salt
6-8 whole cloves (I didn’t have)
1 onion
3 garlic cloves, smashed
1 small leeks, outer leaves peeled, halved lengthwise
1 bunch carrots, trimmed and halved lengthwise
1/2 celery stick, trimmed and halved lengthwise
2 small turnips, peeled and halved lengthwise
some bone-in meat of your choice (I used a can of cassoulet de canard)
2 spoonfuls extra-virgin olive oil
200 g winter greens (I used frozen spinach)
Freshly ground pepper
1 bunch fresh parsley, to garnish

Tie 1/2 the parsley (I also added a sprig of thyme and bay leaves for a bouquet garni) and place in broth with spices. Simmer 10 minutes. Add leeks, carrots, turnips and cover. Bring to boil then simmer 15 minutes. Reserve broth and set aside vegetables. Here I heated a can of cassoulet and poached it 5 min. Add olive oil and greens, cook for 5-10 minutes. Return vegetables to the pot (discarding the green part of the leeks) and enough of the reserved broth to cover, then simmer for 10 minutes. Chop parsley and add to the pot. Ladle into bowls to serve, adding reserved broth as needed (less if you prefer gravy to soup).

Potatoes would have been good in this, or flour to thicken the soup into a gravy, and I didn’t have cloves. Green cabbage is an option as well. Traditionally served with coarse salt and Dijon mustard, horseradish sauce, and pickles.

~Jessica