Farro soup with broccoli and prawns


Leonardo Pellacani

Serve 6 

Drain the broccoli from their  liquid and cut them into uniform pieces. Prepare the broth following the instruction on the package. Meanwhile, in a saucepan with some evoo sweat the garlic in it; add the broccoli and leave to cook for a minute, then add the peeled prawns tails. Sautè them over high heat and deglaze with the wine. Adjust with salt and pepper, cook for about three minutes. In a pot eat some oil  and cook the chopped onion, carrot and celery; add the spelt soup and the previously prepared broth. Finally add the shrimp and broccoli to the soup and bring to a boil. Once the desired consistency is reached, serve the soup with a sprinkle of chopped parsley and a drizzle of extra virgin olive oil.