Farro and leek soup

0 likes 0 comments Recipe by Katrin Pechinger

2 Tbsp olive oil
2 leeks, sliced
300 g pearl farro (or pearl barley)
2 L vegetable stock
2 Tbsp Parmesan, grated
salt and pepper

Prep. Time → 10 min

Cook Time → 90 min

1. Heat olive oil in a saucepan, add leeks and cook over low heat, stirring occasionally for 10 min until golden brown.

2. Add the farro, pour in stock, season with salt and simmer on low heat for 1.5 h or until the farro is tender.

3. Season with pepper, ladle into a soup tureen and sprinkle with the parmesan.

main courses, main, soup September 28, 2019 20:57

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Katrin Pechinger
Auckland, New Zealand