Farro Soup with Pecorino and Prosciutto

By chris5863

Ingredients

• 1/4 C plus 2 T EVOO
• 1 1/4 C diced celery (1/4 inch dice)
• 1 C diced onion
• 3/4 C diced prociutto (1/4 inch dice)
• 1 3/4 C Farro
• 2 Qts chicken stock warmed
• S&P
• 6 half inch slices crusty bread such as ciabatta
• 3/4 C coarsely chopped mild pecorino
• 3 T chopped marjoram

Details

Servings 6

Preparation

Step 1

In a medium sauce pan, heat 1/4 C of the olive oil over medium heat. Add the celery, onion and prosciutto and cook until the vegetables are soft and tranlucent. Add the farro and warm chicken stock and quickly bring to a simmer. Cover and reduce the heat to low, cook for 45 minutes to 1 hour or until the farro is tender. Remove the soup fro m the heat and season to taste with salt and pepper.

Meanwhile, brush the bread on both sides with the remaining 2 T EVOO, grill or toast until golden brown on both sides.

Place 1 slice of grilled bread in the bottom of each soup bowl. Top the bread with the pecorino and majoram. Ladle the hot soup and garnish each bowl with a drizzle of olive oil, serve immediately.

Source Cucina of Le Marche by Fabio Trabocchi and Peter Kaminsky