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    Lemony Spinach Soup With Farro Recipe - NYT Cooking

    Uploaded by

    Berta Vicente
    This hearty lemony spinach soup recipe contains farro and puréed potato for creaminess and body. The soup is simmered with leeks, celery, garlic, rosemary and bay leaves before adding spinach, cilantro, parsley and lemon juice. Farro is cooked separately and added to the blended soup, which is topped with olive oil, lemon, salt and red pepper flakes when served.

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    Lemony Spinach Soup With Farro Recipe - NYT Cooking

    Uploaded by

    Berta Vicente
    402 views2 pages
    This hearty lemony spinach soup recipe contains farro and puréed potato for creaminess and body. The soup is simmered with leeks, celery, garlic, rosemary and bay leaves before adding spinach, cilantro, parsley and lemon juice. Farro is cooked separately and added to the blended soup, which is topped with olive oil, lemon, salt and red pepper flakes when served.

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    This hearty lemony spinach soup recipe contains farro and puréed potato for creaminess and body. The soup is simmered with leeks, celery, garlic, rosemary and bay leaves before adding spinach, cilantro, parsley and lemon juice. Farro is cooked separately and added to the blended soup, which is topped with olive oil, lemon, salt and red pepper flakes when served.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    402 views2 pages

    Lemony Spinach Soup With Farro Recipe - NYT Cooking

    Uploaded by

    Berta Vicente
    This hearty lemony spinach soup recipe contains farro and puréed potato for creaminess and body. The soup is simmered with leeks, celery, garlic, rosemary and bay leaves before adding spinach, cilantro, parsley and lemon juice. Farro is cooked separately and added to the blended soup, which is topped with olive oil, lemon, salt and red pepper flakes when served.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 2

    8/1/2020 Lemony Spinach Soup With Farro Recipe - NYT Cooking

    Lemony Spinach Soup With Farro


    By Melissa Clark

    Y I E L D 6 servings

    TIME 1 hour 10 minutes

    Hearty enough to serve for dinner, but full of a salad’s worth of vibrant dark-leafed greens, this soup is both
    satisfyingly and extremely verdant. Puréeing a little potato into the broth adds creaminess and body, while chile
    and lemon juice make it bright and spicy. If you don’t have farro, you can leave it out, or substitute 2 cups of
    cooked rice (either brown or white). Farro adds a nice chewy texture and some heft to the bowl, but isn’t strictly
    necessary.

    INGREDIENTS PREPARATION

    4 tablespoons unsalted butter or Step 1


    olive oil Melt the butter or heat the olive oil in the bottom of a large, heavy-
    2 leeks, white and light green parts, bottomed pot over medium-high heat. Stir in the leeks and celery.
    chopped Cook, stirring occasionally, until vegetables are tender, about 10
    minutes. Stir in the garlic, rosemary and bay leaves; cook 1 minute
    2 celery stalks, diced
    more. Stir in the potatoes, stock, 2 cups water, 1 1/2 teaspoon salt
    3 garlic cloves, finely chopped and 1/2 teaspoon pepper. Bring to a boil; reduce heat to medium
    3 rosemary or thyme branches and simmer, partly covered, until vegetables are tender, 30 to 40
    minutes.
    2 bay leaves
    1 pound potatoes, peeled and cut Step 2
    into 1-inch pieces (2 to 3 medium
    Meanwhile, bring a medium pot of salted water to a boil. Add farro
    potatoes)
    and cook according to the timing on the package until just tender,
    1 quart chicken or vegetable stock about 20 to 30 minutes. Drain.
    1 ½ teaspoons fine sea salt, plus
    more as needed Step 3

    ½ teaspoon black pepper Discard rosemary branches and bay leaves from the soup pot. Add
    spinach, cilantro and parsley, and simmer uncovered until very soft,
    1 cup farro
    5 to 8 minutes. Using an immersion blender, purée soup until
    1 pound baby spinach (about 20 smooth. (Alternatively, you can purée the soup in batches in a
    cups) blender or food processor.) If the soup is too thick, add a little water.
    If it’s too thin, let it simmer uncovered for another few minutes to
    1 cup cilantro leaves and tender
    thicken. Stir in lemon juice and more salt to taste. Stir in farro.
    stems (or use dill)
    1 cup parsley leaves and tender Step 4
    stems
    To serve, ladle the soup into bowls and top with a drizzle of olive oil,
    Juice of 1/2 lemon, plus more for a few drops of lemon juice, flaky salt, red-pepper flakes and a little
    serving grated cheese, if desired.
    Extra-virgin olive oil
    Flaky sea salt
    PRIVATE NOTES
    Aleppo, Urfa, Turkish or other red-
    pepper flakes Leave a Private Note on this recipe and see it here.

    https://cooking.nytimes.com/recipes/1020759-lemony-spinach-soup-with-farro?action=click&module=RecipeBox&pgType=recipebox-page&region=all&rank=0 1/2
    8/1/2020 Lemony Spinach Soup With Farro Recipe - NYT Cooking
    Grated Parmesan or pecorino
    (optional)

    https://cooking.nytimes.com/recipes/1020759-lemony-spinach-soup-with-farro?action=click&module=RecipeBox&pgType=recipebox-page&region=all&rank=0 2/2

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