larry_stewart
Master Chef
I was out east this past weekend ( in the country/ farmland), and stopped by a local farm to browse. We wound up buying fresh baked bread ( still steamy when ripped in half. Was a whole grain sour dough). I also picked up a butternut squash soup.
The soup was really good, so I looked at the ingredients to see what I'd need to duplicate it.
I saw there was Farro as one of the ingredients. The soup was pureed and probably strained considering how smooth and silky it was.
I've eaten farro before, not much taste but kinda carries the other ingredients .
My question is, is the farro in the soup more as a thickening ingredient than anything else? I cant see it really adding much to the flavor.
The soup was really good, so I looked at the ingredients to see what I'd need to duplicate it.
I saw there was Farro as one of the ingredients. The soup was pureed and probably strained considering how smooth and silky it was.
I've eaten farro before, not much taste but kinda carries the other ingredients .
My question is, is the farro in the soup more as a thickening ingredient than anything else? I cant see it really adding much to the flavor.