Barley Trentino
soups from Italy - Toscana
peasant soup with farro
peasant soup with farro
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
The beauty of these soups is that you can use all kinds of vegetables in fact, in my cellar / store, I had several advanced vegetable recipes from past and decided to use them for this SENSATIONAL soup.
preparation
step 1
Thoroughly wash all vegetables and cut into small pieces and cut the potatoes into thin slices, preferably with a mandolin.
step 2
Rinse the farro under running water.
step 3
In a casserole, preferably earthenware, or use a regular pot for the pasta, heat the extra virgin olive oil then add the leek, carrot and celery.
step 4
Leave saute a few minutes.
step 5
Now pour in the warm pot of water until you get to more than half of the board then add the potato.
step 6
When the water begins to boil, add the nuts, all the other vegetables and spelled. Cook about an hour or more engines and the farro cooking. Season with salt.
step 7
Serve, if desired, with the slices of toasted bread placed on the bottom of the dish, with extra virgin olive oil raw.
step 8
As with all these types of soups, the day after its preparation are even more good.