March 23, 2011

Farro Soup

When I picked up farro for the first time a couple weeks ago at Outpost Natural Foods, I searched online for ideas on what to make.  I came across a recommendation for farro soup in a forum, unfortunately I can't remember exactly where, might have been chowhound.com.  Anyway, here was the recommendation...

1. Saute onion, carrot, celery in a bit of olive oil until beginning to soften.
2. Add 2 cups chopped canned tomatoes, 4 cups chicken stock, 1 cup farro.
3. Bring to a boil, reduce heat to medium-low, cover and simmer until farro is tender, about 1/2 hr.
4. Then stir in 4 cups roughly chopped fresh spinach and cook only until spinach is tender.
5. Serve with fresh parmesan.

Click here for a printer-friendly version of the recipe I made tonight.  Chris and I both loved this soup!!  I followed the recommendation for the most part, but added 4oz of small shell pasta and a lot more spinach.  Also, neither of liked the fresh parmesan with this soup.

By the way, if you've never heard of farro, this blog post offers some great general information.

No comments:

Post a Comment