January 4, 2014

Creamy Farro and Chickpea Soup

Print Recipe
4 people

Ingredients

  • 3/4 cup dried chickpeas soaked in water overnight
  • 3/4 cup Bluebird Emmer Farro soaked in water overnight
  • 1/2 teaspoon sea salt
  • 3 tablespoons olive oil extra virgin, plus more for garnish
  • 1/2 cup onion chopped
  • 1 tablespoon prosciutto chopped
  • 1 tablespoon celery minced
  • 1 quart chicken broth
  • 1 teaspoon dried marjoram
  • 2 pinches nutmet freshly grated
  • kosher salt and freshly ground black pepper for garnish
  • flat leaf parsley chopped

Methods

  • 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.
  • 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.
  • 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.