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!
Without further ado, I present, the most amazing summer soup.....
Tomato Basil and Farro Soup
Source: The New York Times
Makes: 6 servings
1 Tbsp. plus 1/2 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
**NOTE: If you are following a low FODMAPs diet omit the garlic and add the garlic flavor back by using a garlic or Tuscan-infused olive oil. Also, instead of using leeks use chives (I used ~ 1/2 cup chopped chives. Yum).
|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|
WARNING! This soup is not low sodium. Nope, not even close. I would strongly recommend reducing the sodium if you are trying to reduce your sodium intake. This is actually less sodium than the original recipe (yikes, can you imagine!?). You could also use a salt substitute or add some vinegar to replace some of the salt (the bitterness from the vinegar might bring out some of the saltiness, making it taste saltier than it really is).
Nutrition Highlights: Excellent source of iron, fiber, and vitamin C
On the night I made this Nick and I had dinner with my parents. It's always a good sign when both Nick and my dad enjoy something that I've made. They both gobbled this soup down, and Nick was even happy to take home leftovers for his lunches. It was truly delicious. On this particular night we served the soup with chicken off the grill (and some good Columbus Pale Ale, of course).