Farro & Leek Soup

Ingredients:

• 2-3 glugs or tablespoons olive oil
• 2 leeks, white parts only, sliced finely
• 1 cup or 150 gr farro
• 1 stalk of celery, finely diced
• 1 carrot, finely diced
• 1 onion, finely diced
• 1 liter meat stock (vegetable or chicken stock is OK, however meat stock adds richer flavor) **Please do not use bullion cubes for this! There are only 3 ingredients & they should be of the highest quality possible.
• herbs – I use 1 sprig of thyme & a bay leaf
• 2 tablespoons Parmesan cheese, freshly grated
• salt & pepper

Instructions:

1. In a heavy bottomed pot, heat olive oil on med/low heat. Add in the vegetables and sweat until translucent and soft WITHOUT browning. If the vegetables stick to the pan, lower the heat & add a spoonful of water.
2. Then toss in the farro, toasting with the vegetables for 1-2 minutes. Add in the herbs & stock. Season with salt & pepper.
3. Then Bring up to a low simmer and continue to simmer for 30-40 minutes until the farro is tender.
4. You can control the consistency of the soup: to make it more 'stewy' hold back a little stock, and the contrary if you like it 'soupy,' add a bit more stock.
5. Drizzle with extra virgin olive oil, sprinkle of Parmesan cheese and serve with toasty bread.

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