Umami
Umami
  • Recipes
  • Groceries
  • Meals
  • Links
  • Home

    Chrome Extension

    Mal's Curated Recipes

    Chicken-Orzo Soup with 10 Vegetables

    -

    portionen

    45 minutes

    gesamtzeit
    Kochen beginnen

    Zutaten

    2 tablespoons extra-virgin olive oil

    1 medium carrot, halved lengthwise and thinly sliced crosswise

    1 small turnip, finely diced

    1/2 small sweet onion, finely chopped

    1/2 small fennel bulb, cored and finely diced

    1 celery rib, thinly sliced

    2 garlic cloves, minced

    Kosher salt

    Pepper

    1/4 pound green or yellow beans, cut into 1/4-inch pieces

    6 cups chicken stock

    1/4 cup cherry tomatoes, quartered

    1/2 cup frozen peas

    3/4 cup orzo, boiled and drained

    2 ounces arugula (about 2 cups packed), thinly sliced

    1/2 cup basil leaves, thinly sliced

    Anweisungen

    In a heavy medium saucepan or enameled cast-iron pot, heat the olive oil over moderate heat. Add the carrot and turnip, then add the onion, fennel, celery, garlic and a generous pinch of salt and cook, stirring occasionally, until the vegetables begin to soften, about 6 minutes. Stir in the green beans and cook for 1 minute. Add the chicken stock and bring to a simmer, then add the cherry tomatoes and peas. Simmer the soup over moderately low heat, partially covered, until the vegetables are tender, about 15 minutes. Season with salt and pepper. Divide the orzo, arugula and basil into 4 bowls and ladle the hot soup on top. Serve hot.

    -

    portionen

    45 minutes

    gesamtzeit
    Kochen beginnen

    Bereit zum Kochen?

    Sammeln, anpassen und teilen Sie Rezepte mit Umami. Für iOS und Android.

    Download Umami on the App StoreGet Umami on Google Play
    © Strange Quark • Bedingungen • Datenschutz • FAQ

    • Make primary photo
    • Delete photo

    Zutaten

    2 tablespoons extra-virgin olive oil

    1 medium carrot, halved lengthwise and thinly sliced crosswise

    1 small turnip, finely diced

    1/2 small sweet onion, finely chopped

    1/2 small fennel bulb, cored and finely diced

    1 celery rib, thinly sliced

    2 garlic cloves, minced

    Kosher salt

    Pepper

    1/4 pound green or yellow beans, cut into 1/4-inch pieces

    6 cups chicken stock

    1/4 cup cherry tomatoes, quartered

    1/2 cup frozen peas

    3/4 cup orzo, boiled and drained

    2 ounces arugula (about 2 cups packed), thinly sliced

    1/2 cup basil leaves, thinly sliced

    Anweisungen

    1

    In a heavy medium saucepan or enameled cast-iron pot, heat the olive oil over moderate heat. Add the carrot and turnip, then add the onion, fennel, celery, garlic and a generous pinch of salt and cook, stirring occasionally, until the vegetables begin to soften, about 6 minutes. Stir in the green beans and cook for 1 minute. Add the chicken stock and bring to a simmer, then add the cherry tomatoes and peas. Simmer the soup over moderately low heat, partially covered, until the vegetables are tender, about 15 minutes. Season with salt and pepper. Divide the orzo, arugula and basil into 4 bowls and ladle the hot soup on top. Serve hot.