Farro & Leek Soup

Name: Farro & Leek Soup
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 4
Cuisine: Italian
Ingredients: 2 tbsp Olive Oil (2-3 glugs or tablespoons olive oil); 2 pieces Leeks (2 leeks, white parts only, sliced finely); 1 cup Farro (1 cup or 150 gr farro); 1 stalk Celery (1 stalk of celery, finely diced); 1 piece Carrot (1 carrot, finely diced); 1 piece Yellow Onion (1 onion, finely diced); 1 L Bouillon Cube (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.); 1 leaf Herbs (herbs - I use 1 sprig of thyme & a bay leaf); 2 tbsp Parmesan Cheese (2 tablespoons Parmesan cheese, freshly grated); 0 pieces Table Salt (salt & pepper)

65 minItalian

Servings4

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Vegetarian
Pescatarian

Steps

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