Lemony Spinach Soup With Farro Food

LEMONY SPINACH SOUP WITH FARRO

Steps:

• Melt the butter or heat the olive oil in the bottom of a large, heavy-bottomed pot over medium-high heat. Stir in the leeks and celery. Cook, stirring occasionally, until vegetables are tender, about 10 minutes. Stir in the garlic, rosemary and bay leaves; cook 1 minute more. Stir in the potatoes, stock, 2 cups water, 1 1/2 teaspoon salt and 1/2 teaspoon pepper. Bring to a boil; reduce heat to medium and simmer, partly covered, until vegetables are tender, 30 to 40 minutes.
• Meanwhile, bring a medium pot of salted water to a boil. Add farro and cook according to the timing on the package until just tender, about 20 to 30 minutes. Drain.
• Discard rosemary branches and bay leaves from the soup pot. Add spinach, cilantro and parsley, and simmer uncovered until very soft, 5 to 8 minutes. Using an immersion blender, purée soup until smooth. (Alternatively, you can purée the soup in batches in a blender or food processor.) If the soup is too thick, add a little water. If it's too thin, let it simmer uncovered for another few minutes to thicken. Stir in lemon juice and more salt to taste. Stir in farro.
• To serve, ladle the soup into bowls and top with a drizzle of olive oil, a few drops of lemon juice, flaky salt, red-pepper flakes and a little grated cheese, if desired.

LEMONY CHICKEN SOUP WITH FARRO, WHITE BEANS, AND KALE

Steps:

• Heat 2 Tbsp. oil in a large pot over medium-high. Cook carrots, half of the onion, and 3 sliced garlic cloves, stirring occasionally, until softened and lightly browned, about 5 minutes. Add chicken carcass, if using, and broth; cover and simmer 30 minutes. (If you're not using carcass, simmer 15 minutes.)
• Meanwhile, toast farro in another large pot over medium heat, stirring occasionally, until it starts to brown and smells nutty, about 3 minutes. Stir in 1 tsp. salt and 3 cups water. Cover and simmer until farro is tender and liquid evaporates, about 30 minutes; strain any remaining liquid, if necessary. Set aside 2 cups farro for Dill-Crusted Pork Tenderloin or reserve for another use.
• Strain chicken broth mixture through a fine-mesh sieve into a large bowl; discard carcass and vegetables. Set aside 2 cups broth for Potato, Leek, and Pea Pot Pie or reserve for another use.
• Wipe out pot, then heat remaining 1 Tbsp. oil over low. Cook remaining onion and 9 sliced garlic cloves, stirring occasionally, until tender and light golden, 8-10 minutes. Add remaining broth left in bowl, increase heat to medium-high, and bring to a simmer. Add reserved chicken meat, beans, kale, lemon juice, pepper, and remaining 1 1/2 tsp. salt and farro left in pot; cook until vegetables are cooked through, 3-5 minutes.
• Divide soup among bowls. Stir 1 Tbsp. salsa verde into each bowl, if using, and sprinkle with dill. Serve with baguette slices and lemon wedges alongside.
• Do Ahead
• Soup can be made 2 days ahead. Chill in a resealable container.

SLOW-COOKER LEMONY LENTIL AND FARRO SOUP

Steps:

• Combine all ingredients except spinach, cheese and lemon juice in slow cooker sprayed with cooking spray. Cover with lid.
• Cook on LOW 6 to 8 hours (or on HIGH 3 to 3-1/2 hours).
• Stir in remaining ingredients just before serving.