Farro & Leek Soup

45 minuta 4 porcija Health Score: 55
Farro & Leek Soup

O receptu

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.

Sastojci

  • 2-3 glugs or tablespoons olive oil
  • 2 leeks, white parts only, sliced finely
  • 1 cup or 150 gr farro
  • 1 stalk of celery, finely diced
  • 1 carrot, finely diced
  • 1 onion, finely diced
  • 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.
  • herbs - I use 1 sprig of thyme & a bay leaf
  • 2 tablespoons Parmesan cheese, freshly grated
  • salt & pepper

Priprema

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

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