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Canvas Ranch Lentil and Farro Soup
Ingredients:
- 4 tablespoons extra virgin olive oil
- 2 medium leeks, trimmed, washed* and diced small
- 4 celery stalks, washed, trimmed and diced small
- 3 carrots, peeled and diced small
- 1/2 teaspoon fresh thyme, chopped finely
- 1 tablespoon fennel seed
- 1 cup dry white wine
- 1 pound dry lentils, rinsed and drained
- 1/2 cup farro, rinsed and drained
- 3 quarts vegetable stock, preferably homemade*
- Kosher salt and fresh-ground pepper
Getting it done:
- Heat a large soup pot on the stove on medium-high heat. Add oil and heat until it starts to shimmer. Add leeks, celery, carrots, thyme and fennel seeds and sauté, while stirring, until they are tender.
- Add the white wine and stir together. Cook for 3 minutes. Add the lentils and farro. Stir until well incorporated. Add the vegetable stock. Raise the heat to high and bring soup to a boil. Drop heat to a simmer and cook, uncovered, until lentils and farro are tender, about 45 minutes to 1 hour.
- Adjust seasoning with kosher salt and fresh-ground pepper. Use a strainer to remove half of the solids in the soup and hold in a separate container. Use a hand-held blender or a standing blender to purée the rest of the contents to a smooth consistency. Add retained lentil, farro and vegetable solids to soup. Keep warm until ready to serve.
To serve
- Ladle soup into 8 bowls. Serve immediately.
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Epicurean Group - 111 Main Street, Suite 3, Los Altos, CA 94022 - 415.895.2800
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