Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Farro | 1/2 cup cooked (100g) | 170 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Meat | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 tablespoons olive oil
- 2 leeks, white parts only, sliced
- 1 1/2 cups pearl farro
- 6 1/4 cups meat stock **Please do not use bullion (or stock) cubes for this! There are only a few ingredients & they should be of the highest quality possible.
- salt & pepper
- 2 tablespoons Parmesan cheese, freshly grated
Directions
Heat the oil in a pan, add the leeks and cook over low heat, stirring occasionally, for 10 minutes until golden brown.
Add the farro, pour in the stock, season with salt and simmer over low heat for 1 1/2 hours or until the farro is tender.
Season with pepper.
Ladle the soup into bowls or a soup tureen and sprinkle with Parmesan & drizzle with good quality extra virgin olive oil.
Category:Soup Recipes
Category:Spelt
Category:Healthy Recipes
Category:Italian
Category:Leek