Monday, August 19, 2013

lemon garlic orzo soup

This was the perfect summer soup. I really do mean perfect. I was obsessed for several days. And I still am. It was so easy and wasn't heavy at all for hot weather- I will definitely be making this again.
One pet peeve I have with soup is when people caramelize onions for soup (except french onion soup) because you really just need them to be fragrant and soft. The boiling in stock does the trick has far as soft goes, and you really only need a few minutes to let the oils become fragrant.
Now for the garlic, who is one of the stars of the show. Lots of fresh, minced garlic. Let this become fragrant, but be vigilant! No burning!
Fresh grated carrots adds some good sweetness and texture to the soup. You can use store grated carrot, but the fresh grated helps to release the liquid and the sugars better.
Now just plain old chicken stock!
As soon as this boils, add in the orzo and let this become soft. Once they are soft, here comes the other star of the show!
The lemon. Not toooo lemony- just the juice of half a lemon and zest as well, but it really adds a freshness and bright note. The only thing that this needs is to be tasted and salted (and peppered) and for fresh parsley to be stirred in!
Lemon Garlic Orzo Soup
A new fav, the Petit Foodie!
1 Tablespoon olive oil
1 onion, chopped
3 cloves garlic, minced
1 carrot, grated
6 cups chicken stock
1/2 lemon, juiced and zested
1/2 cup orzo
Salt and pepper, to taste
1 teaspoon fresh parsley, minced

In a large pot, heat olive oil over medium heat. Add in onion and cook until fragrant. Add in garlic and cook until fragrant. Add in carrots and cook for about 2 minutes to release sugars and oils. Pour in chicken stock and bring to a boil. Add in orzo and cook until al dente. Squeeze in the lemon juice and lemon zest and cook for 2 minutes. Season with salt and pepper and parsley. Let simmer and adjust seasonings if needed. Enjoy!