Creamy Farro And Chickpea Soup
Published September 1, 1998
- Total Time
- 2 hours
- Rating
- Comments
- Read comments
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Ingredients
¾ cup dried chickpeas, soaked in water overnight
½ teaspoon sea salt
2 imported bay leaves
3 tablespoons extra virgin olive oil, plus more for garnish
½ cup chopped onion
1 tablespoon chopped prosciutto
1 tablespoon minced celery
¾ cup farro or hulled barley, rinsed, then soaked in water overnight
1 quart chicken broth
½ teaspoon dried marjoram
2 pinches freshly grated nutmeg
Kosher salt
Freshly ground black pepper
Freshly chopped flatleaf parsley, for garnish
Nutritional analysis per serving (4 servings)
58 grams carbs; 9 milligrams cholesterol; 446 calories; 10 grams monosaturated fat; 3 grams polyunsaturated fat; 3 grams saturated fat; 16 grams fat; 9 grams fiber; 812 milligrams sodium; 20 grams protein; 11 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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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 1 ½ 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.
Private Notes
Comments
Last week I made this and followed the recipe exactly, we loved it! Making it again today and my daughter asked me to double the recipe. Really, very good!
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!
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.