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Author Notes: Nutrient-rich farro is an ancient grain with a nutty flavor & firm-chewy texture, making it wonderful to cook with in soups, salads & breads. The Romans ate farro to give them strength as they marched across the Western World & would arrive with a full belly & battle-ready thanks to this hearty grain! This recipe for Farro & Leek Soup can be built upon based on what's in-season, in the Spring add peas & asparagus for bright flavor or in the Fall try walnuts & porcini creating a rich meaty flavored stew.
—La Tavola Marche
- 2-3 tablespoons olive oil
- 2 leeks, white parts only, sliced finely
- 1 carrot, finely diced
- 1 onion, finely diced
- 1 liter stock (beef, vegetable or chicken stock is OK, however beef stock adds richer flavor)
- 1 sprig thyme
- 1 bay leaf
- 2 tablespoons Parmesan cheese, freshly grated
- dashes pepper
- 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.
- Drizzle with extra virgin olive oil, sprinkle of Parmesan cheese and serve with toasty bread.
- This recipe was entered in the contest for Your Best Spring Alliums
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