Ham and Farro Sunday Soup
This is like a lunch of my childhood. Winter days and rich thick soups with crusty bread alongside. Thought I would use some farro to be a little different and we all LOVED it. This is so old fashioned and so yummy...........but still a hit with the kids!
Ingredients
- 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 Gaultās Home Cuisine Veggie Stock
- 200 g Farro Perlato I used Montebello
- salt and pepper
- sour cream
- fresh herbs
Instructions
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Heat the olive oil in a large heavy based pan.
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Tip in your prepared onions, celery and carrots.
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Place a lid over the pan and cook on a low heat for around 40 minutes until all the vegetables are soft and sweaty!Ā This may take 60 minutes!
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Add in your ham hock
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Cover with approximately 1 litre of stock.
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Bring to the boil
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Reduce the heat to a simmer and allow to simmer for 11/2- 2 hours.Ā Turn the ham hock a couple of times if it is not fully covered with the stock.
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Remove the ham hock from the soup and allow to cool before removing and chopping the meat. Discard the bone and Ā set aside the chopped meat.
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Add the farro to the stock and vegetables and cook for a further 30 minutes.
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When you are ready to serve, add the chopped ham back into the soup. Ā Stir through.
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Serve in bowls and top with sour cream and your favourite fresh herbs.Ā Have some crusty bread and a true cold pressed olive oil on the side.
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This makes a gorgeous Sunday lunch !
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