Orzo Soup

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* Exported from MasterCook *

 

Orzo Soup

 

Recipe By :Brother Victor-Antoine d'Avila-Latourrette

Serving Size : 6 Preparation Time :0:00

Categories : Soups

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 cup olive oil

4 shallots -- chopped

1 garlic clove -- minced

5 cups water or vegetable stock

2 cups dry white wine

1 bouquet garni

salt and pepper -- to taste

1/2 cup finely chopped mushrooms

1 cup fresh or frozen green peas

1 cup orzo pasta

fresh or dried marjoram -- sprinkle for garnish

grated Romano cheese -- for garnish

 

BOUQUET GARNI: oregano, thyme, bay leaf, tied together and removed before

serving.

 

1. Pour olive oil into a soup pot and gently saute the shallots and garlic for 1

minute. Stir often.

 

2. Add the water, wine, bouquet garni, salt, and pepper, and bring the mixture

to a boil. Lower the heat to moderate and add the mushrooms and peas. Cover the

pot and cook the soup for 30 minutes.

 

3. At this point, add the orzo noodles, check the seasonings, and add more wine

if necessary. Simmer the soup, covered, gently for 15 minutes, then remove the

bouquet garni and serve the soup hot. Sprinkle marjoram and some Romano cheese

on top of each serving.

 

Source:

" Twelve Months of Monastery Soups: International Favorites "

Copyright:

" Publisher: Liguori/Triumph (1998 Hardcover) ISBN 0892439319 "

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Per Serving (excluding unknown items): 343 Calories; 19g Fat (56.7% calories

from fat); 5g Protein; 27g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 14mg

Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Vegetable; 3 1/2 Fat.

 

NOTES : JANUARY SOUPS. " Of soup and love, the first is best. " ~ Spanish Proverb

 

Nutr. Assoc. : 0 0 0 1582 0 2160 0 4204 4422 0 875 0