tomato farro soup
 
Ingredients
  • 1½ tbl olive oil + 2 tbl olive oil, more for drizzling
  • 1½ cups farro
  • 1 small onion, diced
  • 2 sprigs of fresh basil
  • 1 tbl kosher salt + more for taste
  • 4 garlic cloves, smashed and peeled
  • 2 celery stalks, chopped
  • 2 large leeks, white and green parts halved and sliced
  • 3 lbs tomatoes, chopped
  • 2 bay leaves
  • 1 tsp ground thyme
  • 1 tbl fresh oregano leaves
Method
  1. in a 5 quart pot heat the first half of olive oil. add the farro and cook over medium heat until lightly toasted. add the onion and basil (leaf and stem) and cook until the onion has softened, about 5 minutes. fill pot with water and add 1 tbl of kosher salt, bringing all to a boil. cover and reduce to a simmer until grain is tender yet chewy, 20-25 minutes. drain, reserve liquid, and set farro aside.
  2. in a dutch oven heat remaining 2 tbl of olive oil. add garlic, celery leek, and a pinch of salt. cook until softened, 5-7 minutes. stir in the chopped tomato, along with the bay leaves, thyme, and oregano. add 1 cup of reserved farro cooking liquid. bring all to a simmer and cook until tomatoes are soft, about 30 minutes. discard bay leaves.
  3. in a blender, process 1 cup of the soup until smooth. add back to pot and salt soup to taste. add farro. stir to combine. serve in soup bowls drizzled with olive oil and black pepper.
Recipe by the perpetual season at http://www.theperpetualseason.com/farro-tomato-soup/