Farro & leek soup
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
US
olive oil
2
leeks
2
farro
1 cup
celery
1 stalk
carrots
1
onion
1
bouillon cubes
1.06 qt
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.
Nutrition:
661 kcal
Carbs
89 g
Fat
11 g
Protein
50 g
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