Friday, October 04, 2013
Spinach Lemon Orzo Soup
- 2 Tablespoons Olive Oil
- 1 whole Large Onion, Chopped
- 2 cloves Garlic, Minced
- 1 whole Lemon, Zested And Juiced
- 1 teaspoon Red Pepper Flakes
- 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.
# posted by Chelsea @ 8:10 AM 
