- 2 tablespoons olive oil
- 2 leeks, white parts only, sliced
- 1 1/2 cups pearled farro
- 6 1/4 cups stock ***Avoid using bullion (or stock) cubes for this! There are only a few ingredients & they should be of the highest quality possible ^_^
- 2 tablespoons Parmesan cheese
- freshly grated salt & pepper
- 1 large onion, sliced thin 2 tablespoons
- sprig of rosemary
- extra virgin olive oil (to taste)
- parsley, finely chopped (to taste)
- 1 large garlic clove, halved lengthwise
- Heat the oil in a pan, add the leeks and cook over low heat, stirring occasionally, for 10 minutes until golden brown.
- Add the farro, pour in the stock (I cooked carrot, celery, parsnip, turnip from a soup greens package), season with salt and simmer over low heat for 1 1/2 hours or until the farro is tender. Season with pepper.
- Ladle the soup into bowls or a soup tureen and sprinkle with Parmesan & drizzle with good quality extra virgin olive oil.
- Provide toasted Italian crusty bread, rubbed with cut garlic, to mop it up. Also good to have plenty of freshly grated Parmesan on hand, per person.
A former roommate left this bag of Italian farro, so of course I needed to find the perfect soup recipe for the long winter nights.