Was looking for a nice refreshing soup a while ago and Orzo and Fresh Herb Soup sure sounded like it fit the bill. I cooked her up real nice and she was refreshing indeed. My apologies for the lack of process photos. Gotta buckle down and remember to snap photos while I’m souping.
She’s a cookin’
How to Cook Your Orzo and Fresh Herb Soup
- Bring a large pot of water to a boil and salt it. Add the orzo and cook it until it’s just about done – there should still be a light chew to it. Drain it and rinse in cold water until cool; set aside. (If you’re cooking the orzo in advance by more than 30 minutes, hold it in a bowl of cold water or toss with a couple tablespoons neutral oil.)
- Put the oil in a deep saucepan or casserole over medium-high heat. When hot, add the onion, carrot, and celery and cook until the onion is translucent, about 5 minutes. Add the stock, sprinkle with salt and pepper and bring to a boil.
- Stir in the cooked orzo and heat until the orzo is hot and cooked through. Taste and adjust the seasoning. Garnish with the parsley and the Parmesan if you’re using it and serve.
- Stir in parsley, cilantro, chives, and mint leaves just before serving.
She’s a done!
- 8 ounces orzo
- 1 tablespoon neutral oil, like grapeseed or corn
- 1 medium onion, halved and thinly sliced
- 1 carrot, diced
- 1 celery stalk, diced
- 6-cups chicken, beef, or vegetable stock
- Salt and freshly ground black pepper
- 1/4 cup chopped fresh parsley leaves for garnish
- Freshly grated Parmesan cheese for garnish (optional)
- 1/2 cup finely chopped fresh parsley
- 1/2 cup finely chopped fresh cilantro
- 1/2 cup finely chopped fresh chives
- 1/2 cup finely chopped fresh mint leaves