Bluebird Farm’s Farro Soup With Squash Vines, Lemon and Yogurt
Compliments of: Chef Earl Hook - La Medusa
4857 Rainier Avenue South -Seattle, WA 98118
In Sicily and Mexico tender young squash vines are added to many varieties of soups and stews. If the stems are too large you may need to peel the fibrous coating before cooking. You may use black kale, spinach, or beet greens but the flavor will be slightly different.
The farro is best cooked separately and added in before serving, as it gets bloated and mushy if left in the soup too long.
1 large onion, chopped
2 tablespoons olive oil
3 cloves garlic, finely chopped
1 cup Bluebird Farms farro
2 medium potatoes, peeled and diced
2 quarts water or poultry stock
1 pound of clean, chopped tender squash vines
1/4 cup chopped cilantro
Juice of 1 lemon, or more
Greek yogurt (for garnishing)
Cook the farro in boiling salted water until tender, and drain.
In a large pan, fry the onion in the oil until soft and golden. Add the garlic and stir until it begins to change color, lightly browned. Add the potatoes, water or stock, and simmer for about 25 minutes until the potatoes are tender. Add the chopped squash vines and cilantro to the soup and season with salt and cayenne pepper. Stir well and add the farro and more liquid, if necessary, to have a lighter consistency. Cook a few minutes more and add the lemon juice to taste (it should be slightly tangy) garnish with a big dollop of Greek yogurt and drizzle with extra-virgin olive oil.