Summary:

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 tablespoons olive oil, leeks, carrot, and a few other ingredients on hand, you can make it. Autumn will be even more special with this recipe. 8 people were impressed by this recipe. It works well as a pricey main course. It is brought to you by Foodista. Taking all factors into account, this recipe earns a spoonacular score of 87%, which is super. If you like this recipe, take a look at these similar recipes: Farro & Leek Soup, Sweet Corn, Goudan and Farro Risotto Plus 15 More Farro s You’ll Love Forever, and Farro Soup with Chorizo.

Dietary Info:

Ingredients:

• 2 tablespoons olive oil - N/A
• 2 leeks - N/A
• 1 cup gr farro - N/A
• 1 stalk celery - N/A
• 1 carrot - N/A
• 1 onion - N/A
• 1 liter meat stock **please do not use bullion cubes - N/A
• 1 leaf herbs - i use 1 sprig of thyme & a bay - N/A
• 2 tablespoons parmesan cheese - N/A
• 4 servings salt & pepper - N/A

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.