Farro & Leek Soup
Farro & Leek Soup might be a good recipe to expand your main course recipe box. One portion of this dish contains approximately 50g of protein, 12g of fat, and a total of 661 calories. This recipe serves 4. For $6.61 per serving, this recipe covers 38% of your daily requirements of vitamins and minerals. It is perfect for Winter. It is brought to you by Foodista. From preparation to the plate, this recipe takes roughly 45 minutes. 8 people found this recipe to be delicious and satisfying. Head to the store and pick up onion, leeks, carrot, and a few other things to make it today. Overall, this recipe earns an outstanding spoonacular score of 88%. If you like this recipe, you might also like recipes such as Farro & Leek Soup, Sweet Corn, Goudan and Farro Risotto Plus 15 More Farro s You’ll Love Forever, and Farro and Escarole Soup.
Servings: 4
Ingredients:
2-3 glugs or tablespoons olive oil
2 leeks, white parts only, sliced finely
1 cup or 150 gr farro
1 stalk of celery, finely diced
1 carrot, finely diced
1 onion, finely diced
1 liter meat stock (vegetable or chicken stock is OK, however meat stock adds richer flavor) **Please do not use bullion cubes for this! There are only 3 ingredients & they should be of the highest quality possible.
herbs - I use 1 sprig of thyme & a bay leaf
2 tablespoons Parmesan cheese, freshly grated
salt & pepper
Equipment:
pot
frying pan
Cooking instruction summary:
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.
Step by step:
1. In a heavy bottomed pot, heat olive oil on med/low heat.
2. 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.
3. Then toss in the farro, toasting with the vegetables for 1-2 minutes.
4. Add in the herbs & stock. Season with salt & pepper.
5. Then Bring up to a low simmer and continue to simmer for 30-40 minutes until the farro is tender.
6. 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.
7. Drizzle with extra virgin olive oil, sprinkle of Parmesan cheese and serve with toasty bread.
Nutrition Information:
covered percent of daily need
