Tuesday, April 10, 2012

Spinach Lemon Orzo Soup

recipe and image via

Another soup that did not disappoint! Easy to make, so fresh, and absolutely delicious! It's great for leftovers the next day as well, just add a little more chicken broth as the orzo tends to soak it all up overnight.

2 Tablespoons Olive Oil

1 whole Large Onion, Chopped

2 cloves Garlic, Minced

1 whole Lemon, Zested And Juiced (about 1/4 cup)

1/4 tsp red pepper flakes (more or less to taste)

1 teaspoon Dried Thyme

2 cups Fresh Spinach Leaves, Packed

1 ½ cup Uncooked Orzo Pasta

8 cups Vegetable Or Chicken Broth

2 Tablespoons Water

1 Tablespoon Cornstarch

¼ cups Freshly Grated Parmesan Cheese, More Or Less As Needed

Heat the oil in a large heavy pot or stock pot. Add the onion and garlic and cook for 3-4 minutes until fragrant. Add the lemon zest, red pepper flakes and thyme and cook another 3 minutes until the onions are tender and translucent. Turn the heat to medium and add the spinach and orzo. Cook for 1 minute and then add the broth and lemon juice.

Bring to a light simmer and cook for 12-15 minutes until the orzo is barely tender. Whisk the water and cornstarch in a small bowl. With the soup at a light boil, whisk in the cornstarch mixture and stir rapidly. Allow the soup to thicken, about 3 minutes.

Serve immediately garnished with freshly grated Parmesan.

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