the weather is only just beginning to turn in london but i’ve been making soups for a couple of weeks now.
an early bunch of cavolo nero and ribollita is what started me off. i’ve been using a sky gyngell recipe which calls for farro in place of stale bread as she prefers this version. the faro is what really appealed but when i was making the first batch i realised i didn’t have any so had to make do with broken up pieces of pasta.
having made a few batches, with both farro and pasta i’ve realised that it’s the pasta version that i like best (although i haven’t tried it with bread just yet – perhaps this weekend, given i have more cavolo nero in my fridge).
i’ve also been experimenting with stock and , if you’re not vegetarian i really recommend making this with chicken stock. it adds a wonderful extra layer of flavour and the silky texture is just unbeatable.
the final thing that you really must do is drizzle your soup with your favourite olive oil. i love planeta (c£12 a bottle so not prohibitive if you keep it for treats like this) and its fresh grassy flavour goes wonderfully with the ribollita.
i fancy trying other soups which have this same sort of feel. minestrone is an obvious one, but harira and chorba are also on my list – any t&t recipes would be very welcome!