Tasty Tuesday!

Tomato Soup with Basil and Farro

     I've missed you guys! I haven't posted in 2 weeks! I refuse to chalk up my lack of blog posts to laziness because I have been busier than ever trying to work through this Master's thesis. There is light at the end of the tunnel! I tried posting a new recipe last week but for some reason I could not load pictures and who wants a recipe with no pictures? No one! That's who. So, I apologize for my lack of posts but I have a lot of posts ready to go. Keep checking back in.
 
     This week I am posting yet another soup recipe. Tired of soup? Well you shouldn't be. Soup is pretty boss especially during this recent cold snap. I don't remember the last time (if ever) I experienced snow in October but last week we got a fresh dusting. Growing up in the south, cold weather was my sworn enemy. To me, anything below 50 degree was unfit for human beings but over the past few years I have learned to embrace cold weather. I really love waking up early and going for a walk when the air is cold and crisp. Then, when the weather is really cold and there is enough snow on the ground I trek around and pretend that I am "Jeremiah Johnson".

     But...I'll never be as badass as Jeremiah (or Robert Redford for that matter). I could make soup for him though! I've got that going for me....which is nice. This week I wanted to work through the last of my tomatoes and I found a recipe using an ingredient I had never heard of before called farro. If you aren't familiar with farro it is essentially wheat left in whole grain form. Farro is usually ground to make wheat flour but it is excellent to cook with when left whole. So, if you can find farro in your area (look for Bob's Red Mill brand or any place that sells bulk food) give this recipe a try. If you can't find farro, leave it out. This recipe makes a great tomato soup that can stand on its own. I hope you dig it.

• 1 1/2 cups of farro
• 3 large springs of basil, leaves and stems separated
• Olive oil
• Garlic, minced (I used 4 cloves)
• 1 large leek, trimmed, cut in half length-wise, and diced. The white and light green part only.
• 4-6 large tomatoes, cored, and cut into wedges. I'm guessing I used about 3 pounds worth
• Black pepper

1. Bring 8 cups of water and 1 1/2 tablespoons of salt to a boil. Lower to medium heat, add the farro and basil stems. Cook until the farro is tender but still has a fair bit of bite. Drain, but reserve some of the liquid.
2. Heat some oil in a large pot over medium heat. Add the garlic. Add the leek and allow all items to cook until soft.
3. Add the tomatoes, a little more salt (to taste), and 1 cup of the reserved cooking liquid. Bring to a simmer and cook until the tomatoes have fallen apart. (about half an hour).
4. Ladle the tomato mixture into a blender and puree. Add about half the farro to the blender and lightly pulse until the grans have broken down and the soup is chunky. Add the tomato mixture back to the pot and then add the remaining whole farro.
5. If the soup seems too thick add a little more of the reserved cooking liquid to obtain your desired consistency.
6. Add salt and pepper to taste.

Farro!

The trimmed leek and minced garlic

The last of my tomatoes...I'm sad to see them go.

After adding the tomatoes wedges, allow the mixture to cook.

Take care of yourself and each other...