Orzo Soup of the Field
16 ounces Dakota Growers Orzo
6 tablespoons butter
1/2 cup onion, chopped
4 cloves garlic
1 cup carrots, chopped
1 cup celery, chopped
1/2 cup chopped fresh basil
1/4 cup chopped fresh parsley
16 cups chicken broth
8 cups water
1 shredded or grated potato
2 teaspoons freshly grated nutmeg
1/2 teaspoon pepper
freshly grated Parmesan cheese
Directions
Melt butter in 6-quart Dutch oven over medium-low heat. Add onion and garlic and cook until soft. Add carrots, celery and herbs and cook stirring frequently on medium heat. Stir in broth and water. Bring to a boil. Add potato and remaining spices. Cook for 10 minutes. Stir pasta in and cook 12 minutes stirring occasionally. Serve in individual bowls topped with Parmesan cheese.
Servings 16
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