Creamy Chickpea and Farro Soup

Adapted fromĀ The Essential New York Times Cookbook

This warming whole grain, high protein soup smells and tastes amazing. I have to admit that it could look better. I can’t decide if pureeing it fully or in part would help? Maybe. I’ll try it next time and report back. Garnishing it with a little fresh parsley adds color.

  • 3/4 cup farro (see tips)
  • 3 tablespoons olive oil
  • 1/2 small yellow onion, finely diced
  • 1 tablespoon celery, finely diced
  • 1 tablespoon prosciutto, chopped
  • 4 cups chicken broth
  • 1/2 teaspoon dried marjoram
  • Pinch of nutmeg
  • 1-7.75 oz. can chickpeas, liquid included
  • Kosher salt
  • Black pepper
  • Fresh parsley, for serving
  • Rinse farro and place in a bowl. Cover completely with cold water. Allow to soak (see tips below).
  • In a saucepan, heat the olive oil over medium heat. Add the onion, celery and prosciutto and cook for 4 to 5 minutes. The mixture should be fragrant and translucent. Add the chicken broth, marjoram and nutmeg. Drain the farro, rinse it, then place it in the pan. Turn the heat up until the liquid begins to bubble gently. Turn the heat down to low and allow to simmer, partially covered, for about an hour.
  • Meanwhile, place chickpeas and their liquid in a small food processor and process until smooth and creamy. Add the pureed chickpeas to the soup. Taste seasonings and add salt and pepper, if necessary. Serve hot.
  • Quick Tips
  • 1. The recipe calls for soaking the farro overnight. The package of farro I used said that 25 minutes of soaking would do the job. I compromised by covering the farro with cold water in the morning before I left for work, then making the soup that evening.
  • 2. There is no cream in this soup, despite the name. The creamy texture comes from the chickpeas. If you can’t find a small can of chickpeas, try using the more traditional 15.5 oz. can and add the pureed chickpeas slowly until you reach the desired level of creaminess.

Preparation time: 10 minute(s)

Cooking time: 1 hour(s) 10 minute(s)

Number of servings (yield): 4

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