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 table
- Prep time
- 13 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
- 2 tablespoons olive oil
- 2 leeks
- 1 cup gr farro
- 1 stalk celery
- 1 carrot
- 1 onion
- 1 liter meat stock **please do not use bullion cubes
- 1 leaf herbs - i use 1 sprig of thyme & a bay
- 2 tablespoons parmesan cheese
- 4 servings salt & pepper
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.