Springtime Orzo Soup Food

GREEK LEMON CHICKEN-ORZO SOUP

Steps:

• Bring the chicken broth to a boil in a medium saucepan over medium-high heat. Add the orzo and cook 2 minutes less than the label directs.
• Meanwhile, whisk the egg, yolks, 3/4 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Whisk in the lemon juice. Reduce the heat under the orzo to low; scoop out 1 cup broth with a ladle and pour it into the egg mixture in a steady stream, whisking with the other hand. Then pour the egg mixture into the saucepan with the remaining broth and orzo in a steady stream, whisking constantly.
• Stir the chicken into the soup. Increase the heat to medium and bring to a gentle simmer, stirring often. Cook, stirring, until the soup thickens slightly, about 4 minutes. Stir in the peas and carrots and warm through.

VEGETABLE ORZO SOUP

Steps:

• Saute pepper and onion in oil in a Dutch oven until tender. Add garlic; cook 1 minute longer. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes and pasta are tender.

SPRING VEGETABLE ORZO SOUP

Steps:

• Heat olive oil in a dutch oven or stock pot over medium.
• Add shallots, carrots and fennel and cook for a few minutes until just softened. Add garlic, fennel seeds and salt. Stir and cook for an additional minute until garlic is fragrant.
• Add broth and bring to a boil. Add orzo and cook for 7 minutes. Turn off heat.
• Stir in chickpeas, spinach and lemon juice.
• To serve: ladle soup into bowls and top with a dollop of sour cream, lemon zest, flaky salt, fresh ground black pepper, and lot's of fresh dill (torn).

SPRINGTIME ORZO SOUP

Steps:

• Cook orzo per package directions. Cook al dente.
• Heat oil in large saucepan over medium heat.
• Add garlic and onions to oil and saute until soft, about five minutes.
• Add mushrooms, red potatoes and herbs to saucepan and saute for a few minutes.
• Add 6 cups broth to the saucepan and bring to a boil. Reduce to simmer and cook until vegetables are tender, about 15 minutes.
• Add frozen peas, orzo and spinach and cook for about five minutes.
• Add salt and pepper to taste. Top with Parmesan cheese to taste - I like to heap it on!

ORZO & TOMATO SOUP

Steps:

• Heat 1 tbsp olive oil in a large saucepan. Add the onion and celery and fry for 10-15 mins, or until starting to soften, then add the garlic and cook for 1 min more. Stir in all the other ingredients, except for the pesto and remaining oil, and bring to the boil.
• Reduce the heat and leave to simmer for 6-8 mins, or until the orzo is tender. Season to taste, then ladle into bowls.
• Stir the remaining oil with the pesto, then drizzle over the soup. Serve with chunks of crusty bread.