C = cupT = tablespoon
1 bulb fennel
2 stalks celery
1 C cauliflower florets
2 T extra-virgin olive oil
1 bunch Swiss chard
1 handful fresh flat-leaf parsley
8 C chicken broth
1 C farro
2 C shredded cooked chicken
1 bay leaf
pinches kosher salt
pinches freshly ground black pepper
extra-virgin olive oil, for drizzling
flake salt, for garnish
Preheat oven to 350°F.
Thoroughly wash 1 leek, 1 bulb of fennel, 2 stalks of celery, 2 carrots, 2 parsnips, and 1 cup of cauliflower florets under cool, running drinkable water.
Cut both the leek and fennel in half, then thinly slice. Thinly slice the celery stalks. Peel both the carrots and parsnips, then thinly slice.
In a big saucepan or Dutch oven over medium-high heat, add 2 tablespoons of extra-virgin olive oil.
Add vegetables to the heated oil and sauté until softened, about 4-5 minutes.
Meanwhile, thoroughly wash 1 bunch of Swiss chard and a handful of fresh flat-leaf parsley under cool, running, drinkable water. Cut swiss chard leaves into 1-inch pieces. Set parsley aside.
Add swiss chard, 8 cups of chicken broth, 1 cup of farro, 2 cups of shredded cooked chicken, 1 bay leaf, a pinch of kosher salt and freshly ground black pepper.
Bring to a boil. Reduce heat to a simmer and cook, uncovered, until the farro is tender, about 30 minutes.
When the farro is soft, remove and discard the bay leaf. Taste and adjust the seasoning of salt and pepper.
Mince the parsley, aim for ¼ cup minced. Garnish with parsley, a drizzle of extra-virgin olive oil, and flake salt. Eat up, Mama!
Once cooled completely, pour leftover soup into silicone molds to freeze into pre-portioned blocks. Your future self will thank you kindly.
Marcia Smart of
Smart in the Kitchen
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