Baby, it's cold outside. And, thanks to Ina Garten's latest cookbook, FOOLPROOF, I have found yet another delicious and simple soup recipe to warm our bodies and soothe our souls during the frigid days of winter.
Ingredients:
3 tablespoons good olive oil
3 cups yellow onions, chopped (2 onions)
1 tablespoon minced garlic (3 cloves)
4 cups chicken stock , preferably homemade
(While she continues to suggest homemade is best and even provides the recipe for chicken stock in this cookbook, I have yet to make my own. It still tastes yummy with stock from a box.)
1 (28-ounce) can crushed tomatoes, preferably San Marzano
Large pinch of saffron threads
Kosher salt and freshly ground peper
1/2 cup orzo
1/2 cup heavy cream
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onions and cook over medium-low heat for 15 minutes, stirring occasionally, until golden brown. Add the garlic and cook for 1 more minute. Stir in the chicken stock, tomatoes, saffron, 1 tablespoon salt, and 1 teaspoon pepper. Bring the soup to a boil, then lower the heat and simmer for 15 minutes.
Meanwhile, fill a medium pot with water, add 2 tablespoons salt, and bring to a boil. Add the orzo and cook for 7 minutes. (It will finish cooking in the soup.) Drain the orzo and add it to the soup. Stir in the cream, return the soup to a simmer and cook for 10 more minutes, stirring frequently.
Enjoy with a hunk of crusty bread or gooey grilled cheese!
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