Redolent of many chilly nights in Tuscany. Craved this soup for years and I finally asked dear friends for the recipe and was told "...just make a vegetable soup and add farro". Yes and no. Italians don't give up recipes that easily.
BT's Take on Tuscan Farro Soup
Ingredients:
1 extra large leek
2 stalks celery
1 dark green zucchini
1 serrano chili
2 heads wilted lettuce
1 bulb fennel
2 old carrots
1/2 head new garlic
28 ounces (825 ml) crushed tomatoes
1/4 teaspoon nutmeg
1/8 teaspoon ground cloves
1/2 cup (120 ml) red wine
2 teaspoons sugar
3/4 cup (100 gram) farro
2 tablespoons sunflower oil (or any light vegetable oil)
3 cups (350 ml) water
1 bay leaf
1 small bunch dill
1 small bunch coriander
1 tablespoon kosher salt
juice of 1 lemon
3-6 grinds of black pepper
Directions:
Thoroughly wash vegetables and lettuce
Rough chop leek, zucchini, fennel, celery and carrots
Slice chili in rings, including veins and seeds
Add oil to heavy gauge pot and turn flame on medium
When oil is hot add chili and stir for 30 seconds
Add leek, zucchini, fennel, celery and carrots
Cook for 3-4 minutes or until leek becomes translucent
Add nutmeg, cloves and salt and pepper and cook for 1 minutes stirring constantly
Add wine and sugar and cook for 2 minutes
Add lettuces, tomatoes, garlic and water and bay leaf
Reduce heat to medium and simmer for 20 minutes
Remove from stove and let cool
Remove bay leaf
Purée stock
In a separate pot par-boil farro (cook in salted boiling water for 10 minutes)
Add parboiled farro to soup
Heat on low for ten minutes
When soup is hot add finely chopped dill and cilantro and lemon juice and labne
Enjoy! !בתיאבון
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