- 2 leeks chopped
- 6 cloves garlic minced
- 1/2 fennel bulb chopped finely
- 1/2 cup of wine
- 4 cups veggie stock
- 1 can of whole tomatoes blended
- 3/4 cup farro
- 1 tsp sugar
- salt and pepper to taste
- handful or basil and parsley chopped finely
how is everyone out there? we got hit pretty hard but lucky enough to still have electricity. when i mean kind of hard i don’t even mean snow, i mean the down limbs and wires that laid across our cars, street, and driveway. big time mess, my kids don’t even have school today due to lack of power (happy halloween to me).
during this crazy october snow storm…in between playing in it, making sure we we safe and our final runs into town to stock up (ice cream) we made some soup. my mom saves the new york times dining section for me every wednesday (i haven’t read a full nyt in 4 years, but i make time to read the dining section) and i happen to come across a very interesting recipe for farro and fresh tomato soup with basil.
this recipe reminded me of a tomato soup i had made last year (before the blog) and have been thinking about on and off since we discovered farro. the soup i made last year was a basic tomato soup made with canned tomatoes and was fairly simple. i knew i could take some of the ingredients that the nyt did (basically the leeks, basil and farro) and put together something great.
this was a delicious one pot soup that was easy to make. j proclaimed it the best soup ever!
happy halloween to you all! have a good one, stay warm and safe!
- in a soup pot or dutch oven heat up about a tbl of olive oil, saute your leeks and fennel for about 3 minutes, add garlic and continue cooking for another 2 minutes.
- to pot add white wine, scrape bottom of bowl to get up anything that has stuck, and let cook down for about a minute.
- add veggie stock, can of blended tomatoes, farro, sugar, fresh herbs and a pinch of salt and pepper. bring to a boil and simmer for an hour.
serving suggestion: serve fresh bread or a salad or even grilled cheese.