Recipe Type: Soups

January 28, 2023

Vegetarian Mexican Wheat Berry Soup

Ingredients

  • 2 tbsp avocado oil
  • 1 large yellow or red onion chopped
  • 3-4 cloves garlic minced
  • 2 tsp jalapeño minced
  • 3 cups yellow corn fresh or frozen
  • 4 cups fresh tomatoes roughly chopped
  • 1 tbsp ground cumin
  • 2 tsp chili powder
  • 1 1/2 tsp coarse Kosher salt
  • 1/2 tsp black pepper
  • 1 cup Hard Red Wheat berries (any Bluebird whole grain will do)
  • 4 cups vegetable broth (32 ounces)
  • 2 15oz cans black beans drained and rinsed
  • 1 to 2 tbsp lime juice to taste
  • Fresh chopped cilantro for garnish
  • Thinly sliced radish for garnish
  • Diced avocado for garnish
  • Sour cream for garnish

Methods

  • Heat avocado oil in a large Dutch oven over medium-high heat.
  • Place onion, garlic, and jalapeno pepper in the pot, and cook, stirring often, until the onions are translucent and tender, about 3-5 minutes.
  • Stir in the corn, and cook for another 3-5 minutes, stirring often.
  • Add the tomatoes, cumin, chili powder, salt, and pepper.
  • Add the wheat berries and vegetable broth. Reduce the heat to low, and let simmer for 40-50 minutes, or until the wheat berries are tender.
  • Stir in the black beans and lime juice. Divide evenly into bowls and top with desired garnish.

January 28, 2022

Cauliflower, Gruyere & Farro Soup with Rye Pretzels

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6 people

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
  • 1/2 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, 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.

October 29, 2021

Squash & Cider Soup with Caramelized Farro and Apples

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4 people

Ingredients

  • 1 Medium winter squash (or 2 small-about 4 cups cooked squash)
  • 2 tablespoons olive oil
  • kosher or sea salt
  • 1 cup Bluebird Emmer Farro
  • 3 cups apple cider (juice works too if you don't have access to cider)
  • 3 cups chicken broth (or vegetable broth)
  • 4 tablespoons butter or bacon fat or olive oil
  • 2 leeks
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon celery seed
  • 1 tablespoon apple cider vinegar
  • 1 apple cut in roughly 1/2" or 1/4" cubes
  • 2 tablespoons brown sugar
  • sour cream & chives for garnish optional

Methods

  • Preheat the oven to 350 degrees. 
  • Cut your squash into 4 roughly equal pieces, remove and discard seeds & strings. Place on a large baking sheet, rub with olive oil, and sprinkle with salt. Cover with foil and roast for 30 minutes, then remove foil and cook another 30 minutes, or until tender. Let cool a bit & then scoop out the flesh.
  • n your soup pot, bring to a boil 2 Cups apple cider or juice, 1 Cup chicken broth and 1 Cup Emmer Farro.
  •  Lower heat, cover & simmer for 50 minutes. Strain farro over a bowl and reserve both farro & cooking liquid.
  • Remove & discard the dark green tops and roots from your leeks.
  • Cut each leek in half lengthwise, then slice crosswise into half moons. Put leeks in a large bowl and cover with cold water. Swish them around, then let sit for a minute to let any dirt settle out. Scoop out the leeks into a bowl lined with a clean towel.
  • In your soup pot, heat the butter or bacon fat over medium heat, add the leeks, thyme and celery seed and sauté for 5 minutes.
  • Add the squash, reserved farro cooking liquid, 2 cups chicken broth and 1 cup apple cider. Bring to a simmer then turn off the heat.
  • Puree the soup in batches, return to the pot, and add the vinegar, and salt to taste.
  • Heat a large skillet over medium to medium high heat. Add butter or bacon fat, then add the farro, apple and brown sugar. Stir to coat the farro & apple, then let sit undisturbed in the pan for a couple of minutes so everything can caramelize. 
  • Stir, and let sit again for a minute. You are basically stir-frying the farro & apple so let everything get golden brown and the farro a bit crispy, then you’re done.  If you have a large pan this takes about 4-5 minutes. If you have a smaller frying pan and, like me, have little patience for doing things in batches, then it will take about 6-8 minutes.
  • Ladle the soup into bowls, dollop with sour cream if you so desire, and top with a nice scoop of the caramelized farro & apple.
  • Store leftover farro & apple separately from the soup.

 

January 27, 2021

Beet & Vegetable Farro Soup

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4 people

Ingredients

  • 1 tablespoon olive oil extra virgin, or safflower oil
  • 1 large onion
  • 5 cloves garlic minced
  • 2 stalks celery diced
  • 2 carrots diced
  • 2 tablespoons tomato paste
  • 5 cups water or vegetable stock (or half of each)
  • 3 cups beets tops removed, not peeled, sliced
  • 1/2 tablespoon fresh dill or dried
  • 1/2 cup Bluebird Split Emmer Farro
  • 1/4 cup fresh lemon juice
  • 1 lemon zested fine
  • sour cream or plain yogurt optional topping
  • 1 egg hard boiled, sliced for topping

Methods

  • Heat a heavy soup pot over medium heat. Add the oil and onion, stir, cover, and sweat the onion until soft.
  •  Add the garlic, celery, and carrots and cook for 5 minutes, stirring often.
  • Add the tomato paste and mix well, continuing to cook for another minute.
  • Gradually add the water or stock, beets, and dill. Bring to a boil, reduce the heat, cover, and simmer for 20 minutes.
  • While the soup is cooking, in a separate small pan add 1/2 cup of split emmer farro to 1 1/2 cups of water.  Simmer on low for 20 minutes, covered, until moisture is gone.
  • Puree 1 cup of the soup with the split emmer farro, lemon juice, and zest. 
  • Stir back into the soup pot. Add salt to taste.
  • Serve with a dollop of sour cream or plain yogurt if desired. Garnish each serving with parsley and sliced hard boiled egg.

December 30, 2018

Bluebird Farm Chili

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8 people

Ingredients

  • 1/4 cup vegetable oil
  • 1 medium yellow onion finely chopped
  • 2 pounds ground beef
  • 1 cup Bluebird Split Emmer Farro Or substitute equal amount of Bluebird Potlatch Pilaf
  • 1/4 cup chili powder
  • 1 tablespoon cumin
  • 2 tablespoons tomato paste
  • 2 tablespoons paprika
  • 2 teaspoons kosher salt plus more to taste
  • 6 cloves garlic finely chopped
  • 2 28 ounce cans diced tomatoes with liquid
  • 2 15 ounce cans pinto beans with liquid
  • 2 large carrots sliced into thin rounds
  • freshly ground black pepper to taste
For Garnish
  • 1 tablespoon red onion finely chopped
  • 1 tablespoon cilantro chopped
  • 1 medium avocado sliced

Methods

  • Heat oil in a 6-qt. saucepan over medium-high heat. Add onion, and cook until soft, about 6 minutes.
  • Add beef and split farro, cook, stirring, until browned, about 15 minutes.
  • Add chili powder, cumin, tomato paste, paprika, salt, and garlic, and cook, stirring, until browned and incorporated, about 2 minutes. 
  • Add tomatoes, and bring to a boil; reduce heat to medium-low. 
  • Add beans and carrots and cook, stirring often, for about 1 hour; season with salt and pepper to taste.
  • Garnish with red onion, avocado and cilantro.

 

September 29, 2017

Minestrone Soup with Farro

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4 people
We love this minestrone soup- it’s a great way to use up vegetables from the garden! It makes a great warming dinner after a day of fieldwork in cool fall weather.

Ingredients

  • 2 tablespoons olive oil
  • 1 medium red onion chopped
  • 2 medium carrots peeled and diced
  • 1 large stalk celery diced
  • 1/4 teaspoon red pepper flakes
  • 1 teaspoon fresh rosemary minced or 1/4 teaspoon dried
  • coarse salt and ground pepper to taste
  • 1 14.5 ounce can whole peeled tomatoes drained and finely chopped
  • 1 cup Bluebird Emmer Farro cooked (or substitute Einkorn Farro)
  • 1 large zucchini skinned and diced
  • 1 15 ounce can garbanzo beans drained
  • 7 cups water or stock
  • 1 clove garlic minced (optional)
  • 3/4 cup Parmesan cheese grated, for serving
  • slices fresh bread for toasting
  • parsley for garnish

Methods

  • In a large pot, heat oil over medium. Add onion, carrots, celery, red-pepper flakes, rosemary, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Cook, stirring occasionally until onion begins to turn golden, 5 to 8 minutes.
  • Add tomatoes; cook until some of the liquid evaporates, about 1 minute. Add cooked farro, zucchini, garbanzo beans, and 7 cups water or stock; bring to a boil.
  • Reduce to a simmer, and cook until all the vegetables are tender about 20 minutes. Season with salt and pepper; stir in garlic.
  • Optional: Toast or broil fresh slices of bread drizzled with olive oil. (French bread is amazing but any bread will do)
  • Place toasted bread on top of the soup.
  • Serve sprinkled with Parmesan. Drizzle with more oil, if desired. Garnish with parsley.
  • Note: Feel free to substitute; most vegetables work great in the dish.

March 24, 2017

Chicken Posole with Split Farro

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6 people
Posole is a delicious, hearty soup that can serve as a full meal unto itself. The split emmer farro’s light texture and quick cooking time is a perfect pair with the traditional hominy in this recipe.

Ingredients

  • 2 cups yellow onion minced
  • 1/4 cup vegetable oil
  • 1 teaspoon garlic minced
  • 2 teaspoons Mexican oregano
  • 1 tablespoon ground cumin
  • 2 tablespoons Mexican chili powder
  • 1 teaspoon jalapeno chili chopped
  • 1/2 cup Bluebird Split Emmer Farro
  • 2 quarts chicken stock
  • 16 ounces roasted tomatoes chopped with juices
  • 10-16 ounce can white hominy drained (I prefer using  traditional dried posole when it is available! I have found that cans of imported hominy vary greatly in sizes, I normally use the larger size of can that you can find in the grocery store)
  • 1 whole roasted or rotisserie chicken meat removed and shredded
  • salt and pepper to taste
Optional Toppings
  • sliced avocado, fresh cilantro and fresh lime

Methods

  • In a medium size stock pot, saute yellow onion in vegetable oil until onions are translucent (about 8 minutes).
  • Add garlic, oregano, cumin, chile powder, and jalapeno. Continue sauteing until spices are thoroughly blended with onion. 
  • Add split farro, chicken stock, tomatoes, hominy, and shredded chicken meat. Add salt to taste. Bring to a boil.  Reduce heat and simmer for 30 to 40 minutes.
  • Turn heat off. Serve and top with fresh avocado, cilantro and fresh lime juice.

February 24, 2017

Curried Vegetable Soup with Split Farro & Tofu

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6 people

Ingredients

  • 1 tablespoon olive oil or butter
  • 2 cups sweet onions finely diced
  • 2 quarts vegetable stock or water
  • 2 tablespoons curry spice blend more to taste (Curry is a blend of cumin, coriander, turmeric, mustard, and cayenne)
  • 1 teaspoon garam masala
  • 1 teaspoon fresh ginger grated
  • 1 tablespoon garlic finely minced
  • 1 cup Bluebird Split Emmer Farro
  • 1 bay leaf
  • 2 medium carrots diced
  • 2 medium red peppers roasted, skin & seeds removed, and diced
  • 16 ounces firm tofu
  • 1 medium zucchini cubed
  • 4-6 chard leaves thinly sliced
  • sea salt and freshly ground pepper
  • 2 tablespoons lemon juice freshly squeezed
  • parsley chopped, for garnish

Methods

  • Heat the olive oil or butter in a large pot. Add diced onions and sauté on medium heat until onions are translucent; about 10-12 minutes.
  • Add curry, garam masala, ginger, and garlic, a pinch of salt, and sauté for 5 minutes until spices are incorporated.
  •  Add split farro, sauté for another 5 minutes or until farro starts to “pop”.
  • Add stock, bay leaf, carrots, and roasted peppers. Simmer on medium-high, partially covered for 30 minutes (this soup can continue to cook on a low simmer until it is ready to serve). 
  •  Ten minutes before serving add tofu, zucchini, chard, salt, and pepper to taste.
  • Turn heat off. Add lemon juice and garnish with fresh parsley.

 

January 4, 2014

Borscht with Wheatberries

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4 people

Ingredients

  • 1 cup red beets peeled and chopped into 1" chunks
  • 1 quart beef broth Can substitute chicken or vegetable stock
  • 1 bay leaf
  • 1/2 teaspoon sea salt
  • 1 tablespoon olive oil extra virgin
  • 1 onion sliced into thin half moons
  • 1/4 teaspoon cayenne powder
  • 1 bunch beet greens slice thin
  • 1 cup cabbage, savoy or napa chopped into medium dice
  • 1 cup potato medium cubes
  • 1 tomato medium dice or 1/2 cup diced whole tomatoes
  • 1/4 cup red wine
  • 1/2 cup Bluebird Methow Hard Red Wheatberries soaked for several hours in cool water (or overnight); can substitute other grains as desired
  • 1 carrot cut in fine julienne
  • 2 tablespoons lemon juice
  • 1/2 cup sour cream or yogurt
  • 1/4 cup fresh dill chopped

Methods

  • Bring beets, stock, and bay leaf to a boil. Add salt, reduce the heat and simmer for about 30 minutes until beets are tender.
  • Remove bay leaf and puree well. Keep warm.
  • Meanwhile, while beets cook, heat another soup pot over medium-high heat, add onion and cayenne, and saute for 5 minutes.
  • Add beet greens, cabbage, potato, and tomato and saute for another 5 minutes.
  • Deglaze the pan with the red wine and add in beet stock. Add the wheat berries, bring the soup to a boil and then simmer for about 20-30 minutes until wheat berries are somewhat tender (they will keep their shape well and will never get soft) and the potato is tender.
  • In a separate bowl, sprinkle a little salt over carrots and then add the lemon juice. Toss to distribute and then let marinate for at least 10 minutes.
  • Season the borscht to taste and garnish with sour cream, dill, and carrot-lemon mixture.

January 4, 2014

Zupa di Farro con Ceci Beans & Funghi

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6 people

Ingredients

  • 1 cup Bluebird Emmer Farro
  • 5 cloves garlic chopped
  • 1 cup dried Ceci (chickpeas)
  • 1/2 cup sherry or wine
  • 1 ounce dried Porcini mushrooms
  • sea salt and freshly ground black pepper
  • 1 teaspoon dried sage
  • 1 pound fresh mushrooms sliced (shiitake, crimini, etc.)
  • 1 teaspoon dried thyme
  • 2 splashes soy sauce
  • 1 teaspoon dried parsley
  • 1 tablespoon apple cider vinegar
  • 1 bay leaf
  • 1/4 teaspoon truffle oil or more to taste (optional)
  • 6 tablespoons olive oil extra virgin
  • 1 large onion diced
  • creme fraiche or sour cream for garnish

Methods

  • Combine the farro, chickpeas and porcini mushrooms in a strainer, rinse well and discard any very shriveled looking beans.
  • Pour into a large bowl and add the sage, thyme, parsley, bay leaf and 6 cups of water, cover and soak in the refrigerator for 8 to 24 hours
  • In a large stockpot, heat 2 Tb olive oil over medium heat. Add the onion and sauté for 5 minutes, stirring frequently. 
  •  Add the garlic and sauté for 30 seconds.
  •  Add 1/4 Cup of the sherry and sauté for 1 minute, until liquid is almost evaporated.
  • To the stockpot add the soaked farro & bean mixture, along with the soaking liquid, plus 2 cups of water (or you can use 2 cups of stock or broth for an even richer soup).
  • Bring to a boil, cover and simmer on low heat for 1 hour. After 1 hour, add 1 teaspoon salt.
  • In a large sauté pan, heat 2 Tb olive oil over medium high heat. Add half the sliced mushrooms, making sure there is an even layer of mushrooms and that they are not crowded in the pan. Cook 1-2 minutes to let them brown, then stir or turn them with tongs to brown the other side. 
  • Add 1/4 tsp salt, a splash of soy sauce, and 2 Tb of the sherry to deglaze the pan. Stir to scrape up any browned bits on the pan, then pour into the stockpot with the simmering soup.
  • Repeat with the second batch of mushrooms.
  • Continue to simmer the soup for 30 minutes, or until the beans are tender. Taste, season with salt & pepper as you like, add the vinegar and truffle oil. 
  • Serve warm, with a dollop of crème fraiche or sour cream.

January 4, 2014

Creamy Farro and Chickpea Soup

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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.

 

January 4, 2014

Bluebird Farms' Farro Soup with Squash Vines, Lemon and Yogurt

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6 people
In Sicily and Mexico tender young squash vines are added to many varieties of soups and stews. If the stems are too large you may need to peel the fibrous coating before cooking. You may use black kale, spinach, or beet greens but the flavor will be slightly different.
The farro is best cooked separately and added in before serving, as it gets bloated and mushy if left in the soup too long.

Ingredients

  • 1 large onion chopped
  • 2 tablespoons olive oil
  • 3 cloves garlic finely chopped
  • 1 cup Bluebird Emmer Farro
  • 2 medium potatoes peeled and diced
  • 2 quarts water or chicken stock
  • 1 pound tender squash vines cleaned and chopped
  • 1/4 cup cilantro
  • 1 lemon juiced
  • Greek yogurt for garnish

Methods

  • Cook the farro in boiling salted water until tender, and drain. (about 50 minutes)
  • In a large pan, fry the onion in the oil until soft and golden.
  • Add the garlic and stir until it begins to change color, lightly browned.
  •  Add the potatoes, water or stock, and simmer for about 25 minutes until the potatoes are tender.
  •  Add the chopped squash vines and cilantro to the soup and season with salt and cayenne pepper. 
  • Stir well and add the farro and more liquid, if necessary, to have a lighter consistency.
  • Cook a few minutes more and add the lemon juice to taste (it should be slightly tangy).
  • Garnish with a big dollop of Greek yogurt and drizzle with extra-virgin olive oil.