Farro & leek soup

Name: Farro & leek soup
Total time: 45 min
Yield: 4 servings
Ingredients: 2 olive oil; 2 leeks; 200 g farro; 1 stalk celery; 1 carrots; 1 onion; 1 liter bouillon cubes; 1 leaf herbs; 2 Tbsps parmigiano reggiano; 4 servings salt and pepper

A hearty Farro & Leek Soup recipe that can be made in around 45 minutes, perfect for autumn. This dish provides 38% of your daily requirements of vitamins and minerals per serving. It works well as a main course and is loved by 8 people.

Ingredients

olive oil

leeks

farro

200 g

celery

1 stalk

carrots

onion

bouillon cubes

1 liter

herbs

1 leaf

parmigiano reggiano

2 Tbsps

salt and pepper

4 servings

Method

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.