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Leek and Potato Chowder with Farro

Makes enough for 4-6
Leek and Potato Chowder with Farro
1 tablespoon olive oil
3 medium leeks, diced
4 ribs of celery, diced
2 carrots, diced
1 parsnip, diced
3 medium russet potatoes, peeled or not, and diced
1 tablespoon tomato paste
1 tablespoon soy sauce or tamari
5 cloves garlic, minced
½ teaspoon dried oregano
½ cup pearled farro or barley
6 cups vegetable broth
2 tablespoons nutritional yeast
1 tablespoon red wine vinegar or lemon juice, whatever is handy
¼ cup minced chives or green onions
Salt and pepper to taste
Chives or green onions to top

Warm up a large soup pot over a medium high heat and add olive oil. Throw in the leeks with a pinch of salt and sauté until they start to soften and brown, about 5-7 minutes. Fold in the celery, carrots, and parsnip and sauté around for another 3 minutes so that everything starts warming up. Add the potato with some salt and pepper and cook for another 2 minutes. Add the tomato paste, soy sauce, garlic, oregano, and farro and sauté until everything smells amazing and the tomato paste is no longer in a large chunk and starts to caramelize, another 3-5 minutes. Pour in a little of the broth and scrape off any of the burnt stuff on the bottom of the pot, that’s just flavor and we want all of that shit.

Once the pot reaches a simmer, turn down the heat to medium low and let it cook, stirring it occasionally, until the farro and potato are tender, about 15 minutes. Add the nutritional yeast, red wine vinegar, chives, and taste. Add whatever you think it needs to get it how you like. 

Serve it warm, topped with minced chives, and some crusty bread on the side. The farro will absorb some of the broth as it sits, so if you like it thick, just wait a couple minutes. If you want some added protein, fold in some cooked navy or butter beans and enjoy an extra thick and comforting stew. Add some water or broth when you reheat leftovers as needed.

Pairs With...

Winter Squash Dinner Rolls

Broiler Room Exclusive

Bread baskets have long gone out of style in restaurants, but we’ll be damned if we let anyone besmirch the good name of dinner rolls.