Ham and Farro Sunday Soup
- olive oil
- 3 small red onions finely sliced or chopped
- 2 sticks celery sliced
- 2 small carrots diced or sliced
- 1 ham hock
- 1 litre chicken or vegetable stock I used Simon Gault’s Home Cuisine Veggie Stock
- 200 g Farro Perlato I used Montebello
- salt and pepper
- sour cream
- fresh herbs
Heat the olive oil in a large heavy based pan.
Tip in your prepared onions, celery and carrots.
Place a lid over the pan and cook on a low heat for around 40 minutes until all the vegetables are soft and sweaty! This may take 60 minutes!
Add in your ham hock
Cover with approximately 1 litre of stock.
Bring to the boil
Reduce the heat to a simmer and allow to simmer for 11/2- 2 hours. Turn the ham hock a couple of times if it is not fully covered with the stock.
Remove the ham hock from the soup and allow to cool before removing and chopping the meat. Discard the bone and set aside the chopped meat.
Add the farro to the stock and vegetables and cook for a further 30 minutes.
When you are ready to serve, add the chopped ham back into the soup. Stir through.
Serve in bowls and top with sour cream and your favourite fresh herbs. Have some crusty bread and a true cold pressed olive oil on the side.
This makes a gorgeous Sunday lunch !