A nice tasting chilly weather soup!
Lemon and asparagus is a classic flavor combination. Orzo is a nice pasta for soup. The flavor and character of this soup is similar to Grecian lemon rice soup. The broth has a light healthy lemon flavor.
Lemon Asparagus Orzo Soup:
This recipe makes 1 large serving of soup or 2 small servings!
Cook 1/2 cup of orzo pasta in boiling water, till it becomes al dente.
Cool the orzo under cold running water.
Drain the water off of the orzo.
Toss the orzo with 1/2 teaspoon of olive oil, so it does not stick together.
Set the orzo aside.
Boil 3 cups of chicken broth over medium high heat.)
Add 1 teaspoon of finely chopped shallot.
Add 1/2 clove of minced garlic.
In a separate pan make about 1 1/2 tablespoons of blonde roux. Cook equal parts of butter and flour over medium heat, while constantly stirring with a whisk, to make a light blonde roux. The roux should give off a light hazelnut flavor when it reaches the blonde stage of color.
Add just enough roux to the soup, while stirring, to give the soup a very thin sauce consistency.
After the soup thickens, reduce the temperature to low heat.
Add 2 chiffonade sliced fresh sage leaves.
Add 1 pinch of oregano.
Add sea salt and white pepper.
Simmer the soup and stir occasionally, till the flavors meld with the broth.
Add 1/3 cup of thin bias sliced fresh asparagus stalks. (Only use the tender parts of the stalks. Peel the stalks if the asparagus is thick)
Add 1/3 cup of asparagus tips.
Simmer till the asparagus becomes tender, but not over cooked.
Add 1 tablespoon of fresh lemon juice.
Add the reserved portion of al dente cooked orzo pasta.
Add 1/2 teaspoon of virgin olive oil.
Ladle the soup into a bowl.
Sprinkle finely grated parmesan cheese across the surface of the soup.
Sage and oregano are both lemon friendly herbs. Floating the grated parmesan on top adds more complimentary flavor appeal. It is hard to stop eating this soup after the first sip! The flavors are so agreeable. Yummy! ... Shawna