Ingredients
- 1 large cauliflower cut into medium sized florets, stem included
- 1/2 cup Bluebird Cracked Farro Porridge Bluebird Split Emmer Farro works too
- 2 tablespoons butter or olive oil
- 2 cups yellow onion chopped
- 3 medium cloves garlic diced
- 1 large carrot chopped
- 2 bay leaves
- 2 teaspoons salt
- 1 cup dry white wine
- 5 cups stock or water
- 1 cup whole milk
- 1 cup gruyere + some for garnish shredded (about 4 oz.)
- 1/2 teaspoon caraway seed
- salt and pepper to taste
- 2 tablespoons leeks finely diced, for garnish
Methods
- In medium size soup pot heat butter and sauté onions until translucent, about 5 minutes.
- Add diced garlic, carrot, bay leaves, cracked farro, cauliflower, bay leaf and salt. Sauté briefly, until ingredients are covered in butter or oil.
- Add dry white wine. Stir. Add water or stock. Bring to boil then simmer on low, covered, until all the vegetables are tender and farro has soften, approximately 15 to 20 minutes.
- Turn heat off. Remove bay leaf and set aside.
- Puree ingredients with an immersion blender or food processor.
- Place ingredients back in the pot, turn heat on low. Add bay leaves and remaining ingredients of cheese, milk and caraway seed. Add salt and black pepper to taste. Stir until cheese has melted and soup begins to simmer.
- Turn off heat. Serve hot. Garnish with extra Gruyere and diced leeks.
- Serve with Bluebird’s Rye Pretzels.
