Spring Soup

Let me start this off by saying, half way through the prep for this meal I cut the top of my thumb, not off, but bad enough that I had to stop what I was doing and hunt for a band-aid. Or, have my husband search for a band-aid, which he could find. Deciding that he should probably run to the drugstore since the bleeding was not stopping, he did the strangest thing I have ever seen him do – he dressed the girls so they would be presentable (they were in sweats and t-shirts and galoshes) and ran around looking for shoes to match.

Good to know that if something ever goes down, my kids will be fashionable. Sheesh. By the time he found shoes, the bleeding had stopped. No way could our kids have gone to CVS is sweats, haha.

I’ve said before that we’re a big soup family. This week has been rainy (which I love, I really enjoy spring rain) and grey and I was really feeling like soup needed to be made. A box of orzo moved from Hawaii to here and I wanted to take advantage of that. I also love, LOVE basil and have a bunch on hand at all times. It’s my favorite herb.

Orzo and Pea Soup with Basil and Prosciutto

Adapted from Fine Cooking.

1 1.5 oz slice prosciutto, roughly choped

2 T unsalted butter

2 T olive oil

1 medium onion, roughly chopped

1 large clove of garlic

12 large fresh basil leaves

2 quarts chicken broth

1/2 cup dried orzo

1/2 cup frozen or fresh peas

1/2 cup finely diced carrot

1/2 cup finely diced fennel

Kosher salt and pepper

lemon wedges

freshly grated Parmigiano-Reggiano

Process prociutto, butter, oil, onion, garlic, and basil in a food processor until the pieces are tiny scrapping down the sides occasionally. Put this mix into a large saucepan and cook over medium heat until onions are soft and the mix looks mushy. Add the broth and bring to a boil, reduce to low heat, add orzo and simmer for about 5 minutes. Add the vegetables and simmer until they and the orzo are tender. Season with salt and pepper. Spoon into bowls add a squeeze of lemon and sprinkle some cheese on top. Serve.

Would you believe I have never cut fennel before? I didn’t actually cut it this time, hubby did, but when I bought the thing I could help by ask, ‘Is this a tree? or really fennel?’ It looks like an alien plant.

I made grilled cheese sandwiches to go with this.

The soup went over extremely well. Definitely squeeze some lemon in, don’t miss that step, it brightens up the soup. This was really delicious and perfect for a rainy spring day. My only suggestion, don’t cut your finger when cutting the onion.

I wasn’t laughing about the cut then, but I remember when I was a kid I cut my finger while cutting a tomato and my mom went out and bought this tomato holder/slicer thing so I wouldn’t attempt to do that again. Years later and I’m still trying to take a finger off with a chefs knife, haha.

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