Springtime Orzo Soup Recipes

ASPARAGUS ORZO SOUP

Steps:

• Snap off and discard woody bases from asparagus.
• Bias-slice asparagus into 1-inch-long pieces.
• Set aside.
• In a 4-quart Dutch oven cook onion and garlic in hot oil until tender.
• Add chicken broth and bring to a boil.
• Stir in pasta; reduce heat and boil gently for 5 minutes.
• Stir in asparagus and snow peas.
• Return soup to boiling and cook 3 minutes more.
• Stir in spinach and pepper; cook 1 minute more.
• Remove soup from heat.
• Ladle soup into bowls.
• If desired, swirl 1 to 2 teaspoons pesto into each bowl of soup.
• Sprinkle Parmesan cheese on top of each serving.

SPRINGTIME ORZO SOUP

Steps:

• Cook orzo per package directions. Cook al dente.
• Heat oil in large saucepan over medium heat.
• Add garlic and onions to oil and saute until soft, about five minutes.
• Add mushrooms, red potatoes and herbs to saucepan and saute for a few minutes.
• Add 6 cups broth to the saucepan and bring to a boil. Reduce to simmer and cook until vegetables are tender, about 15 minutes.
• Add frozen peas, orzo and spinach and cook for about five minutes.
• Add salt and pepper to taste. Top with Parmesan cheese to taste - I like to heap it on!