1 large cauliflower, cut into medium size florets, stem included
½ cup cracked farro porridge ( split emmer works too)
2 tablespoons of butter or Olive oil
2 cups, chopped yellow onion
3 medium garlic cloves, diced
1 large carrot, chopped
2 bay leaves
2 tsp salt
1 cup dry white wine
5 cups of water or stock
2 cups grated Gruyere cheese (with some reserved for garnish)
1 cup whole milk
½ tsp caraway seed
salt and pepper to taste
2 tbsp. leeks, finely diced for garnish
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, 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 Gruyere and diced leeks.
Serve with Bluebird’s Rye Pretzels.