2 tablespoons olive oil 2 leeks, white parts only, sliced
300 g/11 oz pearl farro
1.5 litres/2 1/2 pints Meat Stock
2 tablespoons freshly grated Parmesan cheese salt and pepper


1.Heat the olive oil in saucepan, add the leeks and cook over a low heat, stirring occasionally, for 10 minutes until golden brown.
2. Add the farro, pour in the stock, season with salt and simmer over a low heat for 14 hours or until the farro is tender.
3.Season with pepper, ladle into a soup tureen and sprinkle with the Parmesan.

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