Farro & Leek Soup

Ingredients

• •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
• •salt & pepper

We may earn a commission on Instacart orders, at no extra cost to you.

Method

From foodista.com — read the original

1. 1In a heavy bottomed pot, heat olive oil on med/low heat.
2. 2Add 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. 3Then toss in the farro, toasting with the vegetables for 1-2 minutes.
4. 4Add in the herbs & stock. Season with salt & pepper.
5. 5Then Bring up to a low simmer and continue to simmer for 30-40 minutes until the farro is tender.
6. 6You 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. 7Drizzle with extra virgin olive oil, sprinkle of Parmesan cheese and serve with toasty bread.