At home, we make this soup with parsley and arugula from the garden. You can use fresh or frozen peas, and the soup can be made as spicy or mild as you like by adjusting the quantity of red pepper flakes. The first time we served it, my mouth was on fire but most of our customers thought it was perfect. This is Texas after all. The recipe below is for a mild version, but feel free to adjust based on your heat tolerance.
Farro, Asparagus and Pea Soup
1/2 cup farro
3 Tbs olive oil
1/2 cup Italian parsley
1/8 tsp red pepper flakes
or up to 1/2 tsp if you like heat
4 garlic cloves, choped
8 oz new potatoes, peeled and cubed
4 oz arugula, stemmed and chopped
1 cup peas, removed from pods
3 asparagus spears, thinly sliced crosswise
4 cups vegetable stock
sea salt and black pepper to taste
optional: parmesan or feta cheese
- Cover the farro with cold water and cook until tender. This will take at least an hour.
- While farro is cooking, saute parsley, red pepper, garlic and potatoes in the olive oil until soft and golden brown, about 15 minutes.
- Add arugula, peas, and salt and pepper to taste. Season with salt and pepper and saute a few minutes.
- Add cooked farro and stock and bring to boil. Reduce to a simmer and cook for another 30 minutes.
- Season with salt and pepper again, and (optional) serve topped with cheese and a pesto crostini on the side.