Asparagus and Farro Soup: A Light Recipe
Instructions
- Brown one chopped onion, one diced carrot, two finely chopped celery stalks, chopped parsley and basil in a pan.
- Combine 150 g of farro and cover with plenty of water; season with salt, pepper, chili and two bay leaves.
- While the broth simmers, clean about 500 g of asparagus and cut it into small pieces; add two more chopped potatoes to the soup and finally the asparagus.
- Continue cooking for about one hour.
- It is served at the table with a drizzle of olive oil and grated Parmesan cheese for each diner.
Notes
For an even lighter variation suitable for those on a vegan diet, you can omit the grated parmesan cheese and replace it with flaked nutritional yeast, which will give the soup a similar flavor but without animal derivatives. In addition, to further enrich the dish, chopped mushrooms can be added along with the asparagus for an extra touch of flavor.