"I don't like gourmet cooking or "this" cooking or "that" cooking. I like good cooking."
Hello! Welcome to another 'Souper Saturday!" This is a great, recipe - you can even make it ahead of time and save the cream addition until just before serving! I like to serve it with grilled cheese sandwiches...a classic comfort dish! Enjoy!
"The first law of dietetics seems to be: if it tastes good, it's bad for you."
Tomato, Basil and Orzo Soup
* 8 oz Mirepoix (diced carrot, celery & onion)
* 2 Tbsp extra virgin olive oil
* 1 Tbsp garlic, minced
* 28 oz cut tomatoes with basil (canned)
* 28 oz vegetable stock
* Sea Salt
* Freshly grated black pepper
* 2 roasted red peppers, 1/4-inch dice
* 1 cup orzo pasta
* 1 cup light cream
* 2 Tbsp chopped fresh basil
* 2 Loaves crusty Italian Bread
1.) Place mirepoix and olive oil in large stockpot on medium-high.
2.) Cook, stirring, 6-7 min.
3.) Add garlic and cook about 2 min, until vegetables are tender.
4.) Add all tomatoes and simmer about 10 min.
5.) Mix in vegetable stock and return to a simmer.
6.) Season to taste with salt and pepper.
7.) Add red peppers and pasta.
8.) Simmer 8-10 min, stirring often, until pasta is firm but tender.
9.) Remove from heat.
10.) Temper cream: Pour cream into medium bowl. Add a few ladles of hot soup to slowly raise cream temperature.
11.) Add cream mixture to soup, then fold in basil.
12.) Ladle into warmed bowls and serve with bread.
"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."
Bad Joke of the day:
Why did they let the turkey join the band?
Because he had the drumsticks
Have a great day and remember: Go Ahead & Indulge!