Farro & Leek Soup (Minestra di Farro e Porri)
Farro is like spelt, but has a firm chewy texture. You should be able to find it at an Italian shop, health food store or speciality shop. We are lucky to find locally grown farro right here in Le Marche! (If you can’t find farro – spelt or barley should work)
This recipe has only a few ingredients but is full of flavor and a great first course, not to mention super easy to make!
Farro is an ancient grain, the original grain from which all others derive. Farro has been eaten & cultivated in Italy for centuries most notably by the Roman Legion! The Romans ate farro to give them strength as they marched across the Western World & would arrive with a full belly & battle ready thanks to this hearty grain!
- 2 tablespoons olive oil
- 2 leeks, white parts only, sliced
- 1 1/2 cups pearl farro
- 6 1/4 cups meat stock Please do not use 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
- extra virgin olive oil for drizzling
- 1Heat the oil in a pan, add the leeks and cook over low heat, stirring occasionally, for 10 minutes until golden brown.
- 2Add the farro, pour in the stock, season with salt and simmer over low heat for 1 1/2 hours or until the farro is tender.
- 3Season with pepper.
- 4Ladle the soup into bowls or a soup tureen and sprinkle with Parmesan & drizzle with good quality extra virgin olive oil.
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