Ingredients

• 1 cup Organic Farro
• 2 qt Water
• 2 Tbsp Kosher Salt
• 2 Bay Leaves
• 1/2 cup Red Onion diced fine
• 1/4 tsp Ground Cumin
• 1/2 tsp ground turmeric
• 1/2 tsp Sweet Smoked Paprika
• 1/4 tsp Ground Black Pepper
• 1/4 cup Celery Heart chopped fine
• 1/4 cup Fresh Mint chopped fine
• 1/4 cup Italian Parsley chopped fine
• 1 tsp Lemon Zest grated
• 1 Tbsp Kosher Salt
• 1 Tbsp Lemon Juice
• 2 qt Buttermilk

• Small bunch Chives sliced
• Pinch of additional Sweet Smoked Paprika
• 2 Tbsp Extra Virgin Olive Oil

Instructions

1. Put farro, water, bay leaves and 2 tablespoons salt in a pot. Bring to a boil over high heat, stirring occasionally. Once boiling, reduce heat to low and simmer until farro is tender but still toothy, 40-60 minutes.
2. Add the diced red onion to the pot and continue simmering until the onion is tender, 2-5 minutes. Drain in a sieve.
3. Put the drained farro and onion in a large bowl. Add all of the remaining ingredients except the buttermilk and lemon juice, and stir to combine.
4. Add the buttermilk and lemon juice, stir, and taste for seasoning. Chill at least one hour before serving. This soup tastes even better in the next day or two.
5. To serve, ladle into chilled bowls. Top each serving with a tiny pinch of paprika, a sprinkle of chives and a drizzle of extra virgin olive oil.