THREE-ONION FARRO SOUP
A French onion-style soup that ditches the croutons for hearty farro.
Provided by Food Network Kitchen
Time 1h25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Melt the butter in a Dutch oven over medium heat. Add the leeks, onions, scallion whites, 1 1/2 teaspoons salt and a couple turns of pepper. Cover and cook, stirring every 4 or 5 minutes, until the onion is very soft, about 15 minutes. Uncover, increase the heat to medium-high, and cook, adjusting the heat as necessary and stirring often, until golden brown, 35 to 40 minutes more. (Loosen and scrape up any browned onion with a splash of water as necessary.)
- Stir in the farro and wine and bring to a boil, scraping up any brown bits on the bottom of the pan. Add the chicken broth, beef broth, Worcestershire, bay leaves and 2 cups water and bring to a boil. Reduce the heat and simmer until the farro is tender, about 15 minutes. Discard the bay leaves.
- Preheat the broiler to high with a rack set 4 inches from the heat source.
- Divide the soup among flame-proof serving bowls and sprinkle evenly with the Gruyere. Broil until the cheese is melted, 3 to 4 minutes. Sprinkle with the scallion greens and serve.
RAGOUT OF LAMB AND SPRING VEGETABLES WITH FARRO
This elegant stew can be made up to the point that the farro goes in; cool, then cover and chill up to 2 days.
Provided by Chef Seamus Mullen
Categories Soup/Stew Lamb Kid-Friendly Asparagus Pea Turnip Spring Boil Small Plates
Yield 6 Servings
Number Of Ingredients 18
Steps:
- Tie together oregano, thyme, rosemary, and bay leaves with kitchen twine.
- Heat 1/4 cup oil in a large heavy pot over medium-high. Season lamb with salt and pepper. Working in batches, cook, turning occasionally, until browned, 12-15 minutes per batch. Transfer to a plate as you go.
- Add onions to pot and stir to coat. Season with salt and pepper and cook until starting to brown, about 4 minutes. Stir in garlic; cook 30 seconds before adding vinegar. Cook, scraping up browned bits, until syrupy, about 1 minute.
- Add wine, bring to a boil, and cook until reduced by about one-fourth, about 4 minutes. Add broth, lamb, and herb bundle. Bring to a boil, reduce heat, and simmer gently, partially covered, until lamb is tender, 75-85 minutes.
- Stir in farro and cook until nearly al dente, 15-20 minutes. Remove herb bundle; add turnips. Cook until farro is cooked through, turnips are tender, and lamb is almost falling apart, 30-40 minutes. Mix in asparagus and peas; cook until crisp-tender, 2 minutes. Add greens and stir to wilt. Season with salt and pepper. Serve drizzled with oil.
FARRO AND VEGETABLE SOUP
This thick, hearty meal is inspired by a traditional Provençal harvest soup. Farro (spelt) and the softer emmer wheat are grains that were once peasant staples in the mountainous areas of Provence, though they are less common now. Traditionally, the grain is simmered with a mutton, prosciutto or ham bone. I use Parmesan rinds to enrich the flavor of this version.
Provided by Martha Rose Shulman
Categories dinner, one pot, soups and stews, main course
Time 3h
Yield Serves six to eight
Number Of Ingredients 15
Steps:
- Soak the farro just covered in water for one hour or longer. Drain.
- Meanwhile, place the dried mushrooms in a bowl or Pyrex measuring cup, and pour on two cups boiling water. Let them sit for 15 to 30 minutes until softened. Place a strainer lined with cheesecloth or paper towels above a bowl, and drain the mushrooms. Squeeze over the strainer, then rinse in several changes of water to get rid of any sand. Chop coarsely and set aside.
- Heat the oil over medium heat in a large, heavy soup pot or Dutch oven. Add the onion. Cook, stirring, for three to five minutes until it begins to soften. Add the chopped carrots, celery and cabbage, and cover. Turn the heat to medium-low, and cook, stirring often, for five to 10 minutes until the mixture is tender and fragrant. Add the garlic, and cook, stirring, for a minute until fragrant. Add the soaked mushrooms and their liquid, the farro, bouquet garni, tomato paste and the water or stock. Bring to a boil, add salt, reduce the heat, cover and simmer one hour until the farro is tender and the soup fragrant. If it seems too thick, thin out with more water or stock. Add pepper, and adjust salt. Remove the bouquet garni, and stir in the parsley. Serve, passing the cheese for sprinkling.
Nutrition Facts : @context http, Calories 202, UnsaturatedFat 3 grams, Carbohydrate 34 grams, Fat 5 grams, Fiber 6 grams, Protein 9 grams, SaturatedFat 2 grams, Sodium 1005 milligrams, Sugar 6 grams
TUSCAN FARRO SOUP
Simple yet amazing. This healthy soup, a kind of minestrone with farro, is ubiquitous in Lucca, a city in Tuscany. The farro is traditional, but you could use spelt or barley with good results.
Provided by Mark Bittman
Categories dinner, weekday, appetizer
Time 1h30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Put oil in a large, deep saucepan over medium heat; a minute later add onion, celery, carrots, a large pinch of salt and some pepper. Cook until vegetables are glossy and onion is softened, 5 to 10 minutes. Add garlic, and stir; add farro, beans, tomatoes and stock, and stir.
- Bring to a boil, then adjust heat so mixture simmers steadily. Cook until farro and beans are tender, at least an hour, adding stock or water as necessary if mixture becomes too thick. Stir in parsley and basil (if using), then cook another 5 minutes. Taste and adjust seasoning, then serve with lots of Parmesan.
Nutrition Facts : @context http, Calories 558, UnsaturatedFat 10 grams, Carbohydrate 86 grams, Fat 13 grams, Fiber 16 grams, Protein 29 grams, SaturatedFat 2 grams, Sodium 1467 milligrams, Sugar 15 grams
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FARRO WITH SPRING VEGETABLES - KARYL'S KULINARY KRUSADE
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5/5 (8)Category Side DishCuisine AmericanTotal Time 30 mins
- In a medium saucepan, add farro. Toast over medium-low heat for 2-3 minutes. Add broth, bring to a bowl, and reduce to a low simmer. Cook for 20 minutes, until liquid is absorbed.
- In a large skillet, melt butter over medium heat. Add onion and a pinch of salt. Turn heat to low, and cook onions, stirring occasionally, for 15 minutes. Add garlic and continue to cook for another 5 minutes.
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SPRING VEGGIE AND FARRO SOUP - MY THERAPIST COOKS
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- Preheat a soup pot to medium heat with a drizzle of olive oil. Add the white part of the scallions and the garlic. Cook for two minutes, stirring.
- Add the stock, water, and farro to the pot. Reduce the heat to medium-low and cover the pot; simmer the farro for 10 minutes until tender but not totally cooked through (more or less time based on your farro's package directions). Uncover the pot and add the asparagus and green beans. Simmer the veggies for 5-7 minutes until bright green and tender.
- Add the spinach, green parts of the scallions, lemon zest, and juice from half of the lemon to the soup. Stir to combine and taste; add salt and pepper to your preference until the soup is very flavorful.
- Cut the other half of the lemon into wedges. Serve the soup topped with the fresh herbs, a drizzle of olive oil, and extra lemon wedges. Enjoy!
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