et mixture stand while preparing soup.
Heat 1/4 cup
nd snow peas.
Return soup to boiling and cook 3
In a large saucepan, melt butter over medium heat. Saute leek, bacon, rosemary and thyme for 4-5 mins, until leek is tender. Add carrot and garlic. Saute for 2-3 mins, until lightly golden. Add tomato paste and cook, stirring, for 2 mins. Add stock, 3 cups water and orzo. Season. Bring to a boil then reduce heat to low and simmer, stirring occasionally, for 10-15 mins, until pasta is al dente.
Remove herb sprigs. Serve soup topped with basil and shaved Parmesan.
Heat oil in a medium saucepan on medium heat. Cook onion and garlic for 3-5 mins or until the onion is soft. Add carrot, zucchini, mushroom, stock and 1/2 cup water. Cover and bring to a boil.
Add the beans and orzo pasta. Cook, covered, for 5 mins. Add the fish and cook, covered, for 2 mins more or until the fish is cooked and the pasta is tender. Season.
Combine the pesto and sour cream in a small bowl. Ladle the soup into serving bowls and top with pesto cream. Serve with bread.
Brown the sausage well, then add the onions and celery.
Let cook until the onions and celery are soft.
Add the Yoshida's and chicken bouillion; let this simmer for 20 minutes.
Add the chopped up stewed tomatoes, tomato bisque soup, creamed corn and frozen vegetables.
Let simmer 10 minutes, then add the orzo with 2 soup cans of water (or more).
Now let simmer until the orzo is cooked.
Stir so orzo will not stick to bottom of soup pan.
SOUPS ON!
Bring beef stock to a boil in a stockpot; add orzo and cook for 5 minutes. Mix in fire-roasted tomatoes, tomato soup, kidney beans, cannellini beans, chicken bouillon, and red pepper flakes into orzo; return to a boil. Reduce heat and simmer, stirring occasionally, for 1 1/2 hours. Mix kale into soup and simmer for 30 minutes more.
Cook Orzo Pasta al dente (use sea salt for the best results).
Put Diced tomatoes and tomato soup in a blender and blend til smooth.
Put blended mix into pot along with chicken broth, al dente Orzo, Parsley, Basil and Back Pepper.
Bring to a boil, stir constantly.
Remove from heat.
Add Parmesan, stir and serve.
Enjoy!
In a small saucepan, saute the carrot, celery, onion, basil, oregano, and thyme in oil for 8-10 minutes or until vegetables are crisp-tender.
Add in the soup and broth; bring to a boil.
Stir in orzo; decrease heat; simmer, uncovered, for 10-12 minutes or until orzo and vegetables are tender.
Taste and adjust seasoning with salt and pepper, if needed.
Heat oil in a large saucepan over medium heat. Cook onion, garlic and mixed herbs, stirring occasionally, for 10 mins, or until onions are tender. Increase heat to high, add carrot and celery and cook for 4-5 mins, or until mixture begins to brown. Add tomato puree, stock, beans and ham hock. Bring to a boil, reduce heat and simmer for 25-30 mins.
Remove ham hock. Shred meat and return to soup. Discard skin, bone and fat.
Add pasta and cook for 15 mins. Season to taste. Top with grated parmesan and serve with crusty bread.
In a soup pot, brown sausage. Add onions and cook until onions are translucent. Add garlic and saute for another minute or two. Drain meat/veggies. Put back in pot. Add broth, tomatoes, basil,pepper and parsley. Bring to a boil. Add pasta. Reduce heat. Cover and simmer for 15 to 20 minutes until pasta in tender. Enjoy!
nd pepper.
5. Stir orzo into broth, return to simmer
ater to a boil. Cook orzo in the boiling water until
In a soup pot, bring the broth, lemon peel, bay leaf and saffron to a boil.
Stir in the orzo and boil for 5 minutes.
Cover, remove the pan from the heat and let the orzo steep for 5 minutes.
Discard the lemon peel and a bay leaf.
In a bowl, whish the eggs and egg yolks, lemon juice and hot sauce.
Whisk in 1/2 cup soup to temper the eggs, then whish the egg mixture into the soup.
Cook on low heat, whisking, for 5 minutes.
Stir in the parsley; season with salt and pepper. Serve with pita chips.
Cook orzo in pot of boiling salted water until just tender.
Drain well.
Heat oil in large saucepan over medium heat.
Add onion, garlic, and chiles.
Saute until onion begins to brown, about 4 minutes.
Add chicken; saute 1 minute.
Add broth, lime juice, and tomato.
Simmer until chicken is cooked through, about 3 minutes.
Mix in orzo, then chopped cilantro.
Season soup with salt and pepper.
Ladle soup into 4 bowls.
Garnish with cilantro sprigs.
br>3.\tAdd carrots, celery, orzo, salt, pepper and broth. Stir
In a large Saucepan, bring the chicken stock to a boil.
Reduce heat to medium-low and add orzo.
Cook uncovered until tender, about 15 to 20 minutes.
Five minutes before pasta is done, add chicken.
Whisk eggs while adding lemon juice.
Stir in zest. Whisking constantly.
slowly pour a ladle of the hot stock into the egg mixture to temper.
Reduce heat to low and while stirring add the Egg mixture to the Soup(Soup should thicken slightly).
Add Salt and Pepper and Garnish with Parsley.
br>PROCESS 1 cup of soup in a blender until mixture
o a boil in a soup pan on high heat. Lower
Remove skin from chicken and saute in olive oil.
Dice onion and celery fine and add to pan.
Saute until chicken is browned.
Add carrots, chicken broth, water and tomato sauce.
Simmer for about an hour or until chicken is tender.
Remove chicken from soup, remove bones and chop.
Taste soup broth and add salt (if needed) and pepper.
Add chicken and orzo to soup and cook for about 9 to 10 minutes or until pasta is done.
Ladle into bowls and top with Parmesan cheese.
In a saucepan cook the cabbage in the oil over moderate heat, stirring, until it is tender, stir in the broth and 1/2 cup water, and bring the mixture to a boil.
Add the orzo, simmer the mixture, stirring occasionally, for 6 to 8 minutes, or until the orzo is tender, and add the soy sauce and pepper to taste.
Divide the soup between bowls and top each serving with half the lemon slices and half the scallion greens.