Farro & Leek Soup
The recipe Farro & Leek Soup can be made in around 45 minutes. One portion of this dish contains roughly 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. If you have tablespoons olive oil, leeks, carrot, and a few other ingredients on hand, you can make it. Autumn will be even more special with this recipe. 8 people were impressed by this recipe. It works well as a pricey main course. It is brought to you by Foodista. Taking all factors into account, this recipe earn
Instructions
- 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.
Recipe from foodista.com
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Ingredients (10)
- •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