New England Soup Factorys Asparagus Lemon And Orzo Soup Food

NEW ENGLAND SOUP FACTORY FLU CHASER SOUP

Steps:

• Roast Garlic.
• Preheat the oven to 375º - 400º.
• Place garlic cloves in a small, oven-proof casserole dish. Pour the olive oil over the garlic to submerge the cloves.
• Roast garlic for 35 minutes, until the garlic is soft, brown and caramelized. Strain the oil to use in other recipes. Mash the cloves and set aside.
• Assemble Soup.
• Place the chicken, onion, carrots, and celery in a large stockpot.
• Add roasted garlic cloves, ginger (if using), lemon juice, lemon zest, salt, mint, cinnamon, cayenne pepper and bay leaves.
• Pour in stock and bring to a boil. Reduce heat to medium-low and simmer for 3 hours, or until the chicken is very tender.
• Remove the soup from the heat. If it looks too thick, add 1-2 cups of stock or water. Remove chicken to a plate to cool slightly. When the chicken is cool enough to handle, remove the skin and bones, and add the meat back to the soup.
• Add basil, rice, and salt. Adjust seasoning if necessary. Remove bay leaves and serve.

ASPARAGUS ORZO SOUP

Steps:

• Snap off and discard woody bases from asparagus.
• Bias-slice asparagus into 1-inch-long pieces.
• Set aside.
• In a 4-quart Dutch oven cook onion and garlic in hot oil until tender.
• Add chicken broth and bring to a boil.
• Stir in pasta; reduce heat and boil gently for 5 minutes.
• Stir in asparagus and snow peas.
• Return soup to boiling and cook 3 minutes more.
• Stir in spinach and pepper; cook 1 minute more.
• Remove soup from heat.
• Ladle soup into bowls.
• If desired, swirl 1 to 2 teaspoons pesto into each bowl of soup.
• Sprinkle Parmesan cheese on top of each serving.

NEW ENGLAND SOUP FACTORY'S ASPARAGUS, LEMON, AND ORZO SOUP

Steps:

• Bring the chicken stock to a boil in a large stockpot.
• Add orzo; cook 5-7 minutes.
• Add asparagus; cook 5-7 minutes more.
• Bring soup back to a brisk boil and whisk in beaten eggs.
• Cook for 1 minute.
• Remove from heat and add remaining ingredients.
• Serve immediately.

LEMON ORZO CHICKEN

Steps:

• Heat the oil in a pan and fry the leeks for 5 mins over a medium-high heat, adding a splash of boiling water from the kettle halfway through to steam them slightly. Add the orzo, asparagus and stock, and cook for 10 mins over a high heat, stirring continuously.
• Stir through the crème fraîche, lemon zest, juice, chicken, peas and most of the chives. Season and keep on the heat for 3-4 mins to warm through the chicken, adding a splash of water to loosen if needed. Divide between bowls and top with the remaining chives.

LEMONY ORZO WITH ASPARAGUS AND GARLIC BREAD CRUMBS

Steps:

• Bring a medium pot of salted water to a boil. Add the orzo and cook until al dente according to package directions. Two minutes before the orzo is done, add the asparagus. Drain the orzo and asparagus. Wipe out and reserve the pot.
• While the orzo and asparagus cook, make the dressing: In a large bowl, stir together 3 tablespoons oil and the lemon zest and juice; season to taste with salt and pepper. Add the drained orzo and asparagus and toss to coat. Set aside while you toast the bread crumbs.
• In the reserved pot, heat the remaining 2 tablespoons oil over medium. Add the panko and cook, stirring, until golden brown, 3 to 5 minutes. Remove from heat, then stir in the garlic and season with salt and pepper.
• Stir the Parmesan and herbs into the orzo, taste, then season with salt, pepper and additional lemon juice, if desired. Top with the toasted bread crumbs and more Parmesan if you like. Serve warm or at room temperature.

LEMON CHICKEN SOUP W/ ASPARAGUS AND ORZO

Steps:

• In a large dutch oven (or sauce pan), combine all ingredients except for the orzo.
• Bring to a boil, then lower heat to medium-low. Cover and simmer for 30-40 minutes.
• Turn off heat. Add cooked orzo, cover and let stand another 10-15 minutes.

GARDEN ORZO SOUP

Steps:

• In a large pot, melt margarine, add onion and garlic. Cook over medium heat until onion is softened.
• Add all remaining ingredients except peas, orzo and tomatoes. Cook over high heat until it reaches a full boil (6-8 minutes).
• Reduce heat and simmer, covered until lentils and potatoes are tender (10 minutes).
• Add peas, orzo and tomatoes. Increase heat back to high. Bring to a full boil (8-10 minutes).
• Reduce heat again to low, and let simmer until orzo is tender (10-12 minutes).
• *When cooking lentils, DO NOT add acidic ingredients like tomatoes until they are of desired texture. The acid in the tomatoes prevents them from getting softened.

GREEK LEMON AND ORZO SOUP

Steps:

• In a soup pot, bring the broth, lemon peel, bay leaf and saffron to a boil.
• Stir in the orzo and boil for 5 minutes.
• Cover, remove the pan from the heat and let the orzo steep for 5 minutes.
• Discard the lemon peel and a bay leaf.
• In a bowl, whish the eggs and egg yolks, lemon juice and hot sauce.
• Whisk in ½ cup soup to temper the eggs, then whish the egg mixture into the soup.
• Cook on low heat, whisking, for 5 minutes.
• Stir in the parsley; season with salt and pepper. Serve with pita chips.

TOMATO-BASIL ORZO SOUP

Steps:

• In a small saucepan, saute the carrot, celery, onion, basil, oregano, and thyme in oil for 8-10 minutes or until vegetables are crisp-tender.
• Add in the soup and broth; bring to a boil.
• Stir in orzo; decrease heat; simmer, uncovered, for 10-12 minutes or until orzo and vegetables are tender.
• Taste and adjust seasoning with salt and pepper, if needed.

LEMON ORZO SOUP

Steps:

• Bring the chicken broth to a boil in a soup pan on high heat. Lower the heat to medium high, stir in the orzo and cook until al dente, about 8 to 9 minutes. The soup should be very brothy at this point. Stir in the lemon juice.
• In a bowl, beat the egg yolks. Stir the hot broth into the egg yolks, 1 tablespoon at a time, up to 6 tablespoons. This tempers the yolks and prevents them from cooking too fast and curdling. Stir the yolks into the soup and take the pot off of the heat. Stir well. Add a pinch of salt, or to taste. (You could add pepper if you like.white pepper would work nicely.).
• Ladle the soup into 2 to 4 soup bowls and serve right away!

NEW ENGLAND SOUP FACTORY'S LAMB AND BARLEY SOUP

Steps:

• Place lamb in a large pot and cover with cold water.
• Add bay leaves and salt; bring to a boil.
• Simmer briskly for for 2 hours.
• In separate large stockpot, heat the olive oil.
• Add onions, carrots, celery and parsnips; saute 10-15 minute Add barley, cooked lamb with its stock, chicken stock, white wine, oregano and mint, and bring to a boil.
• Simmer for 1 hour.
• Remove from heat, and season with salt, pepper and lemon oil, to taste.
• Serve immediately.