Farro & Leek Soup

Farro & Leek Soup


  • 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


  1. 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.
  2. Then toss in the farro, toasting with the vegetables for 1-2 minutes. Add in the herbs & stock. Season with salt & pepper.
  3. Then Bring up to a low simmer and continue to simmer for 30-40 minutes until the farro is tender.
  4. 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.
  5. Drizzle with extra virgin olive oil, sprinkle of Parmesan cheese and serve with toasty bread.

Read More

Be the first to comment

Leave a Reply

Your email address will not be published.