Pureed Farro Soup with Shrimp
Nutrition
Calories: 152.87 kcalCarbohydrates: 1.84 gProtein: 28.9 gFat: 2.51 gSaturated Fat: 0.48 gCholesterol: 215.46 mgSodium: 227.44 mgFiber: 0.26 gVitamin A: 7.887 IUCalcium: 88.35 mgIron: 3.74 mg
Ingredients
- 1 cup 7 ounce farro or spelt, soaked 4 hours or overnight and drained
- 1 14- ounce can cannellini beans undrained
- 5-1/2 cups water
- 1 cube vegetable stock
- 1 tsp tomato paste
- 1 small carrot
- 1 small celery rib
- 2 tsp minced fresh rosemary p or 1 tsp dried
- Salt
- 8 to 12 oz fresh or frozen uncooked shrimp shelled weight, deveined and cut in half lengthwise
- Crostini sauteed in:
- Butter
- 2 tsp minced fresh marjoram
Instructions
- To prepare the cannellini broth, combine the brodo and battuto in a soup pot and simmer over medium heat, covered, for about 30 minutes. Strain, returning the liquid to the soup pot.
- Bring the bean broth to a lively simmer, then add the farro. Lower the heat and simmer, covered, until the grains are very tender, about 40 minutes.
- Remove from the heat. Strain the faro, and add its liquid back to the soup pot.
- Reserve about one quarter of the farro and pass the remainder through a vegetable mill or puree in a food processor until smooth. Add the pureed farro back to the broth and stir to combine well.
- Bring the soup to a gentle simmer. It should have the density of heavy cream; if it's needed, add a little hot water. Add the salt to taste and the reserved farro. Add the shrimp and gently simmer until cooked, 5 to 10 minutes.
- In the meantime, fry the crostini in butter, preferably in a nonstick pan. Stir the marjoram into the soup and serve with the crostini.