January is Soup Weather
Hi! How are you? Did you have a good weekend? Outside it is freezing here in Georgia. Outside of going to church and to the German school, we haven't gone anywhere. It is just too cold. I guess I shouldn't complain because of my friends in Utah and my family in Massachutes is getting slammed with snow. If I was a bird, I would have totally flown south. I am not a cold weather kind of gal. Pretty to look at for 5 seconds, but I will pass on the rest of it. I keep telling myself four more weeks and spring will be here or at least let's hope so. The other day I made this really yummy soup that I found on the Smitten Kitchen blog it is so delicious. Do you like soup? My husband at first wasn't so thrilled when I told him what was for dinner, but he totally loved this recipe too. The kids not so much, but you can't win them all.
Farro and Cabbage Soup
4 cups of chicken broth
1 medium onion diced
2 medium carrots chopped and diced
3 teaspoons of garlic
a couple of tablespoons of olive oil
1 pound of shredded napa cabbage
1 tablespoon of thyme or rosemary
2/3 cups of farro
a tablespoon of lemon juice
Shaved parmesan cheese as a garnish
salt and pepper to taste
In a small pan use a little olive oil to toast the farro then set aside.
In a stock pot add your carrots, and onion and saute until tender then add garlic, and thyme along with the shredded cabbage. Salt and pepper to taste. Cook until cabbage has reduced in size by half. Then add chicken stock and farro. Cook until farro is tender about 45 minutes. You may need to add a 1/4 water or additional chicken stock if the broth evaporates in the cooking process. When farro is plump then it is time to eat. Add the tablespoon of lemon juice and garnish with shavings of parmesan cheese. Serve with a green salad or a piece of crusty toasted bread. Yum! Enjoy!