Carmarthenshire Farro Soup

Ingredients

In this adaptation of the Italian Minestra di Farro, we have incorporated the flavors and ingredients specific to Carmarthenshire cuisine. The original recipe typically includes Italian herbs and spices, such as rosemary and oregano, which have been replaced with locally available herbs like thyme. Additionally, we have used vegetables commonly found in Carmarthenshire, such as leeks and potatoes, to give the soup a distinct regional touch. We alse have the original recipe for Minestra di farro, so you can check it out.

• 1 cup (180g) farro 1 cup (180g) farro
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, diced 1 onion, diced
• 2 leeks, sliced 2 leeks, sliced
• 2 carrots, diced 2 carrots, diced
• 2 potatoes, peeled and diced 2 potatoes, peeled and diced
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• 2 bay leaves 2 bay leaves
• 1 teaspoon fresh thyme leaves 1 teaspoon fresh thyme leaves
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 6g, 1g
• Carbohydrates (total, sugars): 45g, 8g
• Protein: 7g
• Fiber: 8g
• Salt: 1.5g

Preparation

1. 1.
   Rinse the farro under cold water and set aside.
2. 2.
   In a large pot, heat the olive oil over medium heat.
3. 3.
   Add the diced onion and sliced leeks to the pot and sauté until they become translucent.
4. 4.
   Add the diced carrots and potatoes to the pot and cook for another 5 minutes.
5. 5.
   Pour in the vegetable broth and add the rinsed farro, bay leaves, and fresh thyme leaves.
6. 6.
   Bring the soup to a boil, then reduce the heat to low and simmer for about 30-40 minutes, or until the farro is tender.
7. 7.
   Season with salt and pepper to taste.
8. 8.
   Remove the bay leaves before serving.

Treat your ingredients with care...

• Farro — Make sure to rinse the farro before cooking to remove any debris or impurities.
• Leeks — Slice the leeks thinly and wash them thoroughly to remove any dirt or sand trapped between the layers.
• Potatoes — Dice the potatoes into small, uniform pieces to ensure even cooking.

Tips & Tricks

• For a heartier soup, you can add cooked beans, such as cannellini or borlotti beans, to the soup during the last 10 minutes of cooking.
• If you prefer a smoother texture, you can blend a portion of the soup using an immersion blender before serving.
• Feel free to adjust the seasoning according to your taste preferences. You can add a pinch of smoked paprika or a squeeze of lemon juice for an extra flavor boost.

Serving advice

Serve the Carmarthenshire Farro Soup hot in bowls. Garnish with a sprinkle of fresh thyme leaves for an added touch of freshness. Accompany the soup with crusty bread or a side salad for a complete and satisfying meal.

Presentation advice

When serving the Carmarthenshire Farro Soup, ensure that the vibrant colors of the vegetables and the grains are visible. Use a white or neutral-colored bowl to showcase the rustic charm of the soup. Place a small sprig of fresh thyme on top as a garnish for an elegant presentation.