Mmm, farro! Have you tried it yet? It’s a hearty whole grain with sort of a nutty flavor and al dente texture. I experimented with farro for the first time on the Fourth of July when I made this amazing (no joke) summer salad from the New York Times. The New York Times must really love farro because a couple weeks ago when I was searching for a soup recipe that would put some of our tomatoes to good use (we have enough to start our own tomato shop) I found this soup on the New York Times website, which called for…wait for it…..FARRO!
Our garden, about 3 weeks ago, looked like this. Now imagine this same image, times about four. That’s what it looks like now. It’s not really pretty at this point, but it’s my recipe inspiration. The left is mainly butternut squash, and the right side is tomato and green pepper.
- 1 Tbsp. plus ½ tsp. kosher salt, more as needed
- 1 cup farro, dried
- 4 large sprigs basil, stems and leaves separated
- 3 Tbsp. extra virgin olive oil, more for drizzling
- 4 garlic cloves **
- 1 large leek, white and light parts only, halved lengthwise and thinly sliced **
- 3 lbs. ripe roma (or other) tomatoes, cored and cut into wedges
- Black pepper, to taste
- Pour 8 cups cold water and 1 tablespoon salt into a pot and bring to a boil over high heat. Lower heat to medium, add the farro and basil stems, and cook until grains are tender but still a little chewy, about 25 minutes. Drain, reserving the liquid.
- Heat the oil in a large pot over medium-high heat. Add the garlic and cook until fragrant and golden, about 2 minutes. Stir in the leek and a pinch of salt. Reduce the heat to medium and cook leeks until soft, about 5 minutes.
- Stir in the tomatoes, ½ teaspoon salt and 1 cup reserved cooking liquid. Bring to a simmer. Cook until the tomatoes have completely fallen apart, about 30 minutes.
- Using an immersion blender, blender or food processor, purée the tomato mixture until smooth (you may have to do this in batches). Add half the farro and pulse until the grains are broken down and the soup is a chunky purée. Stir in the remaining farro. If the soup seems thick, add more cooking liquid. Taste and add more salt if needed (although, it shouldn't be needed!). Ladle the soup into serving bowls. Drizzle with oil; top generously with black pepper and torn basil leaves.
|This was my first time using an emersion blender. It was fun. I need to put this on my Christmas list (this was my mom’s).|
|Estimated Nutrition Facts for 1/6th of recipes