Lemon Squash Soup With Orzo |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 8 |
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A lovely variant on the usual Greek lemon-chicken soup, with mint adding an unusual twist. I don't remember where I found this recipe, but my whole family loves it. It's incredible served with dark pumpernickel bread. Use an immersion blender for the best possible texture, but a regular blender will work well enough. For a vegetarian version, substitute vegetable broth for the chicken broth. Enjoy! Ingredients:
1 1/2 lbs crookneck yellow squash (about 3 to 4) |
4 tablespoons butter |
1 large onion, finely chopped |
salt, to taste |
white pepper, to taste |
5 cups chicken stock (you can use vegetable stock for a vegetarian soup) |
1/4 cup orzo pasta |
1/2 cup light cream |
2 egg yolks |
2 tablespoons lemon juice |
2 tablespoons fresh mint, finely minced |
Directions:
1. Cut the squash in half lengthwise and then crosswise into 1/2-inch-thick slices; set aside.
2. Melt the butter in a large soup pot over medium heat. Add the onions and cook until tender, about 10 minutes. Add squash and season with salt and pepper. Cover and simmer over low heat for 10 minutes.
3. Add 4 cups of the chicken stock and bring to a boil. Reduce the heat and simmer, covered, for an additional 15 minutes, or until the squash is very soft.
4. Use an immersion blender to create a smooth, thick puree. (If using a regular blender, allow soup to cool before pureeing, and then return it to the pot.)
5. Bring back to a boil. Add the orzo and reduce the heat, cooking until the pasta is tender, about 7 to 8 minutes. Reduce heat to a gentle simmer.
6. Meanwhile, in a separate bowl, combine the cream, egg yolks and lemon juice. Whisk until smooth. Add the cream/egg mixture to the soup and whisk over low heat until blended. Do not let the soup come back to a boil or the egg yolks will curdle.
7. Stir in the mint. If the soup is too thick at this point, add the remaining cup of stock. Serve immediately.
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