Creamy Farro And Chickpea Soup

Name: Creamy Farro And Chickpea Soup
Total time: 2 h
Yield: 4 servings
Cuisine: mediterranean
Ingredients: 3/4 cup dried chickpeas, soaked in water overnight; 1/2 teaspoon sea salt; 2 imported bay leaves; 3 tablespoons extra virgin olive oil, plus more for garnish; 1/2 cup chopped onion; 1 tablespoon chopped prosciutto; 1 tablespoon minced celery; 3/4 cup farro or hulled barley, rinsed, then soaked in water overnight; 1 quart chicken broth; 1/2 teaspoon dried marjoram; 2 pinches freshly grated nutmeg; Kosher salt; Freshly ground black pepper; Freshly chopped flatleaf parsley, for garnish

Recipe from "Mediterranean Grains and Greens"

Adapted by Amanda Hesser

Total Time: 2 hours
Rating: 4(39)
Notes: Read community notes

Featured in: BY THE BOOK; Mediterranean Nights

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:4 servings

¾cup dried chickpeas, soaked in water overnight
½teaspoon sea salt
2imported bay leaves
3tablespoons extra virgin olive oil, plus more for garnish
½cup chopped onion
1tablespoon chopped prosciutto
1tablespoon minced celery
¾cup farro or hulled barley, rinsed, then soaked in water overnight
1quart chicken broth
½teaspoon dried marjoram
2pinches freshly grated nutmeg
Kosher salt
Freshly ground black pepper
Freshly chopped flatleaf parsley, for garnish

Ingredient Substitution Guide

Preparation

Step 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 1½ hours.
Step 2
Meanwhile, in a medium saucepan, heat olive oil and gently cook onion, prosciutto 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.
Step 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.

Similar Recipes

Ratings

4 out of 5

39 user ratings

Have you cooked this?

Private Notes

Leave a Private Note on this recipe and see it here.

Cooking Notes

There aren’t any notes yet. Be the first to leave one.

fiona1 year ago

Also upped the prosciutto and celery. Used canned chick peas and puréed them in a cup of chicken broth. A dash of cayenne for some heat and a little lemon juice at the end to brighten things up. Excellent soup, easy to make!

Susan2 years ago

Upped the prosciutto and celery a bit, and used barley and oregano. A totally delicious soup, with surprisingly small quantities of flavorings, and no wow ingredients. That said, I might add a deseeded arbol next time.

robyn5 years ago

Used about 3x prosciutto and it was delish.

Private notes are only visible to you.