sprouting broccoli and farro soup

zuppa di broccoli e farro

for 6

1.5 kg purple sprouting broccoli

inner white heart of 1 head celery, with leaves

2 small red onions, peeled

1 handful of fresh flat-leaf parsley leaves

2 garlic cloves, peeled

olive oil and extra virgin olive oil

5 salted anchovies, prepared (see here)

1 fresh red chilli, seeded and finely chopped

Maldon salt and freshly ground black pepper

250 g cooked Farro (see here)

1 large sprig fresh rosemary

juice of 1 lemon

6 thin slices ciabatta bread, grilled

Finely chop the celery, onion, parsley and garlic. Heat 2 tablespoons of the olive oil in a heavy saucepan and fry the vegetable mixture until soft, about 20 minutes. Add half of the anchovies and mash with a spoon until they disappear into the vegetables. Add the chilli and season.

Remove the smaller leaves from the thick stalks of the broccoli. Cut the flower heads from the stems, and discard the stems and stalks. Wash well, then stir the heads and leaves into the mixture, coating them with the oil. Season, then add 150 ml hot water and stir. Bring to the boil, then cook, adding more hot water as necessary, until the broccoli is completely soft – about half an hour over a low to moderate heat.

Add the farro, stir, and add hot water just to cover the soup. Bring to the boil, and cook for a few minutes. The soup should be very thick. Season.

Put the remaining anchovies in a pestle and mortar and pound coarsely. Add the rosemary, lemon juice and 3 tablespoons extra virgin olive oil. Spread the ciabatta with the anchovy sauce, and place in soup bowls. Cover with soup, and drizzle with more extra virgin olive oil.