Farro Soup Tarifi

Malzemeler

• 2 Carrots, Peeled And Diced, 2 Celery Stalks, Diced, 1 Medium Onion, Peeled And Diced, 2 Cloves Garlic, Peeled And Minced, 2 Tablespoons Olive Oil, 1 1/2 Cups Chopped Tomatoes, 2 Cups Finely Chopped Greens (Spinach or Black Cabbage), 1 1/2 Cups Farro, Salt & Pepper, Prosciutto Bone (optional), 1 1/2 Quarts Homemade Broth (See Above). To Serve: Grated Pecorino Cheese, Extra Virgin Olive Oil

Hazırlanışı

1. In a large heavy saucepan, heat the olive oil and then add the carrots, celery, onions, and garlic. Saute until tender over medium heat, about 8 to 10 minutes. Add the tomatoes, chopped greens, prosciutto bone, farro and broth. Season with salt and pepper and bring to a boil. Reduce the heat, and simmer everything over low heat until the farro becomes tender, adding a cup or two of water as needed if the soup becomes too thick, about 20 minutes. (The farro should be tender to the bite but not mushy, which takes between 25 to 30 minutes of cooking over low heat.) Remove the prosciutto bone if used, and ladle the soup into individual bowls. Drizzle a little extra virgin olive oil over each bowl, and pass the cheese at the table.

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