Make Ahead

Farro & Leek Soup

April 22, 2012
0 Ratings
  • Serves 4
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

What You'll Need
  • 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
  • Dash pepper
  1. 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.  
  2. Then toss in the farro, toasting with the vegetables for 1-2 minutes. Add in the herbs & stock. Season with salt & pepper. 
  3. Drizzle with extra virgin olive oil, sprinkle of Parmesan cheese and serve with toasty bread.
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  • Steve Allen
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  • latavolamarche

3 Reviews

latavolamarche March 2, 2015
@Steve Allen - continue cooking until its done - about 30-40 minutes for the farro to cook.
Steve A. March 2, 2015
"Add in the herbs & stock..."-- and cook for how long?
La T. May 1, 2012
1 cup or 150 g of farro - missing from the ingredient list - sorry about that!