Umbrian Farro Soup (Umbra Zuppa di Farro)

By dymnyno
September 21, 2013
7 Comments


Author Notes: Being a huge lover of farro, on a recent trip to the Umbrian countryside of Italy I noticed that farro soup was on many menus. I tried it and decided that I had to make my own version. It is very important to use the richest, most delicious beef stock, preferably homemade. The intense flavor of the porcini make this a very umami centric flavor profile.dymnyno

Food52 Review: We love how this rich, savory soup combines cooked-down tomatoes, porcini mushrooms, and beef stock, without the heaviness of cream or butter. (Plus, it's flexible: add more broth if you like, to thin out the soup to your taste, or leave it as-is!) Dymnyno cleverly uses farro two ways: First, as a thickener for the soup. Second, as a garnish to dollop on top.

This recipe was featured in "Umami Five Ways, Coming Right Up."
The Editors

Serves: 6
Prep time: 1 hrs
Cook time: 1 hrs

Ingredients

  • 1 cup yellow onion, medium chop
  • 3/4 cup celery, medium chop
  • 1/2 cup carrot, medium chop
  • 2 cloves garlic, smashed, peeled, and minced
  • 2 1/2 ounces dried porcini mushrooms
  • 2 cups tomato sauce
  • 3 cups cooked farro, al dente
  • 1 quart beef stock

Directions

  1. Sauté the onions, celery, and carrots until translucent.
  2. Heat 1 cup of the beef stock and add the porcini to reconstitute.
  3. In a blender (or Vita Mix), blend about 3/4 of the vegetables, the garlic, 1 cup of the cooked farro, and all of the porcini and liquid until smooth.
  4. Add back to the pot and add the remaining farro,vegetables and beef stock. Add 2 1/2 cups of tomato sauce. Season and simmer for 30 minutes.
  5. Serve with a dollop of farro and a couple grinds of fresh black pepper.

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Reviews (7) Questions (0)

7 Comments

AntoniaJames January 29, 2014
This looks fantastic. You've inspired me! (First, I need to make a batch of rich beef stock, but of course, for this, it will be well worth the effort.) ;o)
 
healthierkitchen January 18, 2014
Made this tonight and it was quite delicious! The texture (and flavor) is reminiscent of pappa al pomodoro, but with more bite from the farro. If I had a truffle, I'd have shaved it on top!
 
Author Comment
dymnyno January 18, 2014
If I had a truffle, so would I!<br />
 
em-i-lis January 14, 2014
Oh, I just love the sound of this. My sister just brought me pounds of farro from Italy (so much cheaper there!). I will have to make this ASAP!
 
healthierkitchen September 22, 2013
This sounds delicious. Do you use a homemade seasoned tomato sauce or are you using a passata or something that is just tomato?
 
Author Comment
dymnyno September 23, 2013
I use homemade unseasoned tomato sauce.
 
Author Comment
dymnyno September 27, 2013
Passata would also work.