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
Ingredients
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2-3 tablespoons
olive oil
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2
leeks, white parts only, sliced finely
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1
carrot, finely diced
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1
onion, finely diced
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1 liter
stock (beef, vegetable or chicken stock is OK, however beef stock adds richer flavor)
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1 sprig
thyme
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1
bay leaf
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2 tablespoons
Parmesan cheese, freshly grated
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Dash
pepper
Directions
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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.
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Then toss in the farro, toasting with the vegetables for 1-2 minutes. Add in the herbs & stock. Season with salt & pepper.
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Drizzle with extra virgin olive oil, sprinkle of Parmesan cheese and serve with toasty bread.
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