Happy New Year Everyone!!! I hope all of you had a marvelous holiday filled with yummy meals and desserts. Santa was extra good to me in both the food and gift department. One of my favourite gifts this year was a great book called The Food Lab by J. Kenji Lópex-Alt. As its subtitle states "Better homecooking through science", the book is full of explainations of why we do what we do in the kitchen. Perfect for the novice or the experienced homecook like all of us! Why do I mention it in this blog post? Because in the section Science of Stock, he has a soup called 30-Minute Don't-Call-It-Tuscan White Bean and Parmesan Soup that made me laugh out loud and refrain from putting 'Tuscan' in my Lemon Orzo White Bean Soup. Thank goodness I waited until after the holidays to post this recipe! What I like about this recipe? Its super quick to make and perfect for when I want soup without a big production. What I don't like? That a whole lemon is sometimes too much or sometimes not enough! So make sure you only add half, taste and then adjust! Nonetheless, the recipe is post worthy and a change to my pastina and broth or lipton soup go to staples. One way I may adjust the recipe again? Escarole instead of spinach! Let me know if you get a chance to try it before I do! In the mean time: Happy Soup Making! :) Lemon Orzo White Bean Soup Adapted from damndelicious.net Servings: 4 to 6 Ingredients:
Directions:
Notes: This soup does not keep well as the pasta absorbs the broth during cooling and storage. If you want to make ahead, cook the orzo in a separate pot according to package instructions, drain, coat in a bit of oil and store in a separate container. To heat either heat the soup and add the pasta before serving, or in an individual bowl place the desired amounts of soup and pasta and microwave till warm.
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