Golden Farro and Leek Soup
A warm, earthy autumnal soup where nutty farro and tender leeks take center stage, complemented by sweet celeriac and carrots. Finished with a drizzle of monocultivar Giarraffa from Frantoio Librandi in Calabria, each spoonful evokes the simple pleasures of seasonal, rustic cooking.
Serves 4
INGREDIENTS
15 g extra virgin olive oil (for sautéing) – we used monocultivar Giarraffa from Frantoio Librandi
4 cloves garlic, finely grated
1 medium onion, diced
200 g leeks, sliced
150 g celeriac, peeled and diced
150 g carrots, peeled and diced
150 g farro (pearled or semi-pearled)
1.2 L vegetable stock
2 g dried thyme
2 g dried sage
Flaked sea salt and cracked black pepper to taste
15 g fresh parsley, chopped
30 ml Monocultivar Giarraffa extra virgin olive oil (for finishing)
METHOD
Heat 15 g olive oil in a large pot over medium heat. Add garlic, onion, and leeks, sautéing until fragrant and translucent. Add celeriac and carrots. Sauté for 5–7 minutes until slightly softened.
Stir in the farro, then pour in the vegetable stock. Add thyme, sage, salt, and pepper. Bring to a gentle boil, then reduce heat and simmer for 25–30 minutes, until farro is tender and vegetables are cooked through.
Taste and adjust seasoning as needed.
Serve hot, garnished with chopped parsley and a generous drizzle of Giarraffa extra virgin olive oil. This finishing drizzle adds a silky texture and elevates the nutty farro and sweet roots with a final touch of green gold.