Day 5: Spring Orzo Soup


Spring Orzo Soup

  • 2 TBS Olive Oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 lemon, juiced and reserve zest
  • 1 tsp red pepper flakes
  • 2 sprigs lemon thyme
  • 2 cups spinach leaves packed
  • 1 1/2 C Uncooked Orzo Pasta
  • 1/2 C dry white wine
  • 7 1/2 C Chicken Broth
  • remaining cubed chicken or 1-2 cups
  • 2 TBS water
  • 1TBS Cornstarch
  • 1/4 C Parmesan Cheese
  • 1/2 C slivered almonds

Saute the onion and garlic in oil until fragrant.  Add the lemon zest, pepper, and thyme and cook another 3 minutes until the onions are golden brown.  Turn the heat to medium and add spinach and orzo.  Cook for one minute.  De-glaze pan with 1/2 C white wine.  Add broth, chicken, and lemon juice.  Bring to a simmer and cook for 12-15 minutes until orzo is barely tender.  Whisk water and cornstarch together.  Bring the soup to a light boil and add cornstarch mixture.  Let thicken for 3 minutes.  Garnish with Parmesan and Almonds.

Serve with crustini and Cantaloupe Raspberry Salad

Cantaloupe Raspberry Salad

  • 1/4 C chopped mint
  • 1 TBS honey
  • 2 tsp lime juice
  • 1 Cantaloupe cubed
  • 3 1/2 C raspberries

In a small bowl, whisk together the chopped mint, honey, and lime juice. Allow the mint-honey dressing to chill in the refrigerator for 15 minutes.

Gently toss the prepared dressing with the cantaloupe and raspberries.  Serve the salad immediately or store it in the refrigerator for up to 2 days.

Crustini

  • 1 french baguette cut into 1/2 inch slices
  • 1/4 C olive oil
  • 1/4 C butter
  • 2 cloves garlic minced
  • salt and pepper
  • 1/4 cup Parmesan or Romano cheese

Set oven to broil.  Mix oil, butter, garlic, salt and pepper in sauce pan.  When hot, dip bread into oil on both sides.  Dip one side of bread into Cheese and place cheese side up on cookie sheet.  Broil for 8 minutes.

Thank you for trying this out!  When summer reaches it’s peak, look out on this blog for a week of recipes using chicken and summer produce.  As always, I appreciate feedback and am happy to answer any questions.  Contact me at Jacquelyne@sew4cons.com and keep up with me at City Roots and Fruits.

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One thought on “Day 5: Spring Orzo Soup

  1. Do the raspberries go mushy when tossed with the canteloupe? Could one use frozen raspberries? Raspberry season is very short here, and 3 1/2 c of them would never make it to the salad, they’d be eaten right out of the pint basket. The soup looks yummy, definitely going to try it.

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