Farro and artichoke soup from Ethan Stowell's New Italian Kitchen: Bold Cooking from Seattle's Anchovies & Olives, How to Cook A Wolf, Staple & Fancy Mercantile, and Tavolàta by Ethan Stowell and Leslie Miller

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Notes about this recipe

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  • Rutabaga on June 01, 2014

    The list of ingredients is sparse - Stowell eschews chicken stock in favor of letting the flavor of the artichokes take center stage - and the flavors of this soup are likewise subtle. The night I made it, neither my husband nor I were especially impressed. However, on eating the leftovers the next day, I experienced a revelation. The taste was so pure, the soft essence of artichoke accompanied by toothsome faro, heightened by a splash of Tuscan olive oil. It may sound crazy, but I felt I was experiencing these ingredients in a whole new way, just by the sheer simplicity of the soup. On the other hand, my husband did not share this epiphany; to him it remained a dull soup, one he claims he would have enjoyed just fine if only it had included some chicken stock and spices.

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