Creamy Farro and Chickpea Soup (Veg Version)

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* Exported from MasterCook Mac *

 

Creamy Farro and Chickpea Soup, Veg Version

 

Recipe By : Paula Wolfert, Mediterranean Grains and Greens

Serving Size : 4 Preparation Time :2:00

Categories : Soups

 

Amount Measure Ingredient -- Preparation Method

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3/4 cup chickpeas (soaked in water overnight)

1/2 teaspoon sea salt

2 bay leaves (imported)

3 tablespoons extra virgin olive oil (more for garnish)

1/2 cup chopped onion

1 tablespoon Smart Bacon* (optional) -- chopped

1 tablespoon celery -- minced

3/4 cup farro** (soaked in water overnight) -- rinsed

1 quart chicken broth

1/2 teaspoon dried marjoram

2 pinches nutmeg -- freshly grated

Kosher salt

freshly ground black pepper

fresh flatleaf parsley (for garnish) -- chopped

 

1. Drain chickpeas, and place in a medium earthenware pan or saucepan.

Cover with plenty of cold water, and bring to a boil. Add sea salt and

bay leaves. Reduce heat, and cook, covered, until very soft, about 1 1/2

hours.

 

2. Meanwhile, in a medium saucepan, heat olive oil and gently cook

onion, " Smart Bacon " (if using) and celery for 4 to 5 minutes, stirring

occasionally, until they are soft but not brown. Drain farro, and add it

along with the chicken broth, marjoram and nutmeg to the onion mixture.

Cook, partially covered, for about 1 hour.

3. Drain chickpeas, reserving the cooking liquid. Discard bay leaves. In

a food processor, puree chickpeas with 1 cup of the reserved liquid. Add

pureed chickpeas to the farro mixture; if necessary, add more of the

cooking liquid from the chickpeas to achieve the consistency of a creamy

soup. Adjust the seasoning with salt and pepper. Wait 10 minutes before

serving, and sprinkle each portion with chopped parsley and a drizzle of

olive oil.

 

Source: Adapted from " Mediterranean Grains and Greens " by Paula Wolfert

MC Formatted and edited by Eruna Schultheiss

 

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Per serving (excluding unknown items): 48 Calories; 3g Fat (54% calories

from fat); 1g Protein; 4g Carbohydrate; 2mg Cholesterol; 1801mg Sodium

 

NOTES : Time: 2 hours, plus overnight soaking for farro and chickpeas

 

* The original recipe by Paula calls for 1 tablespon chopped prosciutto.

You may substitute with Smart Bacon (Lightlife) or similar product.

However, in this recipe, I would suggest to omit the item altogether.

** Farro = spelt berries should be easily available. However, you may

substitute with hulled barley.

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