Mario Batali Demo: Mixed Vegetable & Farro Soup

Read the transcript of this video
Zuppa di Ferro with myrtle gracini. The simple way to start is with traditional vegetable soup condiments. I'm going to take extra virgin olive oil. I'm going to take some white onion. I'm going to take no garlic in this soup. I'm gonna take some celery. I'm gonna take some carrots I'm going to take some leeks that have been washed and rinsed as sponge dry and i'm going to take about two table spoons of coarse sea salt and were going to take one of my favorite ingredients tomato paste Open it up and make sure that whenever you use tomato paste you never put it into something that all ready has liquid in it. We're going to take about a cup of the emmer or the Farro. And again, just like in the Risotto world, we're going to coat each of those grains by stirring them around with the tomato paste And the vegetables. And then we take our beans. They've been soaked. You do not want to put this bean soaking liquid in there unless you want it to become very very thick. So I'm taking this out and I'm discarding this liquid. We're just gonna take plain old ordinary tap water. [BLANK_AUDIO] We're gonna bring the whole thing to a boil, we're going to simmer it for 45 minutes, and then we will readdress it. So, the soup has now simmered for 45 minutes to an hour. Depends on your beans how long you're gonna cook it. So check them until they're just to the texture that you like And then they're ready to go. So now, in the last second here, we're gonna take some freshly shucked and blanched peas. In this case, a frozen thawed pea is an excellent idea. I'm gonna take some of them and toss them in the soup. I'm gonna take a little handful and toss them into a little bit Of the sliced onion that I have left over from my raw [UNKNOWN]. I'm gonna take a little bit of lemon juice, a touch of salt, and a touch of extra virgin olive oil and this is gonna be kind of our condiment. Now the soup's ready. The peas, of course, were already ready so all you gotta do is bring them up to heat. I can hear my not-so-vegan Grandmother worrying about me right now. But in fact she would rest assured that this was a delicious soup once she tasted it. Then what we're gonna do is we're gonna take these raw onions and nearly raw peas and put a little salad over the top. What I like to do to serve them is take a couple of fresh [UNKNOWN]. These we've made with myrtle. And then I'm gonna take a little bit of basil, and because we're Italians we're not putting it on the board, we're taking it with our hands. [BLANK_AUDIO] [FOREIGN] with myrtle [UNKNOWN]
Sponsored Stories
Mario Batali Demo: Mixed Vegetable & Farro Soup


Advertisement