A winning pairing today with this farro soup with leeks. A first course perfect for the whole family.

Soup with farro, an ancient grain rich in properties, and the leek, the protagonist of today’s recipe. I’ve often talked about farro, also in the article: Farro history and properties of the grain.

But today we’re talking specifically about leeks with the friends of the column Herbs and flowers on the plate.

Remember that nothing of the leek goes to waste; with the green parts you can make a broth or even a delicious leek pesto.

Boccaccio wrote that the leek was the vegetable that gave the strength of love that knows no age. So if it was already so loved in the 1300s, let’s discover it better ourselves.

Here is the nutraceutical profile of the leek: Leek belongs to the Liliaceae family and contains potassium, magnesium, selenium, phosphorus, copper, iron, sodium, calcium and manganese. And vitamins? Leek contains vitamin A, B1, B2, B3, B5, B6, C, E, K and J. It has a good content of folic acid and also antioxidants such as beta-carotene, lutein, zeaxanthin.

Leek supports digestive and intestinal well-being, and because it contains allicin it has a mild antibiotic effect, while with its vitamin C it strengthens the immune system. Finally, leek is also an ally for the kidneys, because it is rich in potassium but low in sodium.

Usually smaller, tender leeks with little green part are served raw in salads, while the greener, stronger-flavored parts are used in soups, veloutés and broths, but also in savory pies or omelettes. Substitute for shallots to make a light soffritto, and use in risottos or meatless patties.

Finally, leek is a low-calorie food, since 100 g of product provide only 29 calories.

Here are a few more recipes where leeks are the stars: