Creamy Farro Soup With Steak Tips
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The most challenging part of this farro soup recipe is learning to pronounce “mirepoix,” or onions, carrots and celery, as we affectionately say.
Like most soups, the beauty in making farro soup is in the inactive time — chop your ingredients, sauté your mirepoix and then this hearty dinner will be waiting for you after simmering for 45 minutes.
Farro 101
While farro doesn’t get as much attention as other grains like freekeh or quinoa, it’s been around just as long!
Traditional farro dates back to many ancient Mediterranean dishes, getting its name from the Italian language.
Today, it’s popular in salads, soups and more due to its chewy, al dente texture.
Serve these with your farro soup
You’ve got your main course and protein covered with this farro soup recipe, thanks to the steak tips.
If you’d like an additional side dish to munch on, we recommend one of these:
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Creamy Farro Soup With Steak Tips
Start to finish: 1 hour 30 minutes
Impresses: 6
Ingredients
4 tablespoons olive oil, divided
½ sweet onion, diced
½ cup carrots, diced
½ cup celery, diced
2 cloves garlic, minced
1 pound steak tips (beef stew meat)
½ cup red wine
2 tablespoons tomato paste
1 tablespoon fresh thyme (1 teaspoon dried)
1 tablespoon fresh rosemary (1 teaspoon dried)
1/4 cup parsley, chopped
1 teaspoon kosher salt
½ teaspoon ground pepper
½ cup farro
4 cups beef broth Parmesan cheese rind (optional)
½ cup heavy cream
Crusty bread, for serving
Method
Heat a Dutch oven over medium heat.
Add 2 tablespoons olive oil to heat.
Add onion and sauté until translucent, about 5 minutes.
Add carrots and celery, and sauté until all vegetables are softened, roughly another 5 minutes. Stir in garlic and cook until fragrant, about 1 minute. Remove vegetables and place into a bowl.
Add steak tips and increase heat to medium-high. Sear for 1 minute on each side. Add red wine while scraping the bottom of the pan to loosen browned bits. Add vegetables back in, tomato paste, thyme, rosemary, parsley, salt, pepper and farro. Stir to combine and cook for 1 minute.
Stir in beef broth and bring to a slow boil. Reduce heat to medium-low and add in rind of a wedge of Parmesan cheese if using. Simmer, partially covered, for 30–45 minutes.
In a microwave-safe bowl, warm heavy cream for 30 seconds. Reduce heat to low and slowly pour in heavy cream, stirring continuously.
Serve your farro soup with crusty bread.