Winter Vegetable and Farro Soup
Source: Jason Berthold, RN74
This recipe was demonstrated for CUESA's Market to Table program on February 9, 2013.
6 tablespoons olive oil
2 tablespoons butter
1 cup sliced leeks
1 cup diced carrots
½ cup diced celery root
½ cup diced onion
½ cup diced turnip or rutabaga
½ cup diced fennel
½ cup diced squash or pumpkin
Freshly ground black pepper
2 tablespoons roughly chopped garlic
1 tablespoon minced or grated ginger
1 tablespoon coriander seeds, ground
¼ teaspoon juniper berries, ground
6 thyme sprigs
1 rosemary sprig
5 fresh bay leaves, torn
3 quarts vegetable broth, chicken broth, or water
½ cup chopped cauliflower or Romanesco (optional)
½ cup farro or brown rice, toasted
Zest of 1 Meyer lemon
3 tablespoons chopped parsley
1. Heat the olive oil and butter in a heavy-bottomed pan. Add leeks, carrots, celery root, onion, turnips, fennel, and squash. Allow to sweat gently in the oil for 8 to 10 minutes without any caramelizing. Season with salt and freshly ground pepper.
2. Add the garlic, ginger, coriander, juniper berries, thyme, rosemary, and bay leaves and continue to sweat until tender and translucent, approximately 10 to 12 minutes.
3. Add the broth and farro and bring to a simmer. Simmer gently for 15 to 20 minutes, add the cauliflower, and continue cooking until the farro is tender. (For a thicker consistency, you can purée a portion of the soup or thicken it with a cornstarch or arrowroot slurry.)
4. To finish, garnish with grated lemon zest and chopped parsley and adjust the seasoning with salt and pepper.