Soup - vegetarian - lactose intolerant safe (see notes below)
1 lb zucchine, cubed
1 cup farro
2 cups vegetable broth
1 bunch basil, leaves separate from stems
4 tbsp parmigiano, grated
Extra virgin olive oil to drizzle
Bring a large pot of water to a boil. When it starts boiling, add salt and farro and cook for about 30 minutes.
In the meantime, bring 1 cup of vegetable broth, with basil stems, to a boil. Add zucchine and cook for 15 minutes, remove basil stems and add leaves. Transfer to a food processor and blend until you otbain a smooth cream.
Drain farro, bring the other cup of broth to a boil, then lower to simmer.
In a large pot over medium heat, combine zucchine cream with farro, season with salt, if needed, and cook for the remaining 10 minutes. If the cream thickens too much, add the warm vegetable broth, little by little, until you obtain your desired consistency.
Divide into individual bowls, drizzle with a very good extra virgin olive oil and sprinkle with parmigiano.
This recipe serves 4
- You can add a pinch of nutmeg, if you like it.
- You can make this recipe with butternut squash, using parsley instead of basil.
- This is vegetarian, light and lactose intolerant safe (avoid parmigiano).