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Tuesday, 29 January 2013

ORZO SOUP and COOKING for a CROWD


Beauty alone does not feed a man.
(old Ukrainian proverb)


Here’s another excellent recipe for when you have potato or other vegetable water sitting in your fridge.  It’s also a good way to use up some fresh herbs. 


ORZO VEGETABLE SOUP

2 cloves garlic
2 medium onions
1 green pepper (optional)
2 carrots
½ cup fresh mint leaves (optional)
1 tbsp fresh basil (can substitute parsley or cilantro)
2 celery stalks
¼ cup butter
Canned tomatoes (28 ounces or 796 ml)
1 tsp onion salt
½ tsp pepper
1/8 tsp powdered cloves
10 cups water (include any saved from boiling vegetables)
2 chicken bouillon cubes
1 cup orzo
2 to 4 tbsp Worcestershire sauce (make it as spicy as you like)

1.     Finely chop garlic.
2.     In a food processor, finely chop the onions, green pepper, carrots, mint leaves, basil, and celery.   This must be done in stages.  Add the garlic.
3.     Melt butter in large stock pot.  Add the vegetables and cover the pot.
4.     Over low heat, element set at 3 or 4, cook vegetables for 30 minutes.
5.     Add the tomatoes, onion salt, pepper, and cloves.  Stir. 
6.     Add the water. 
7.     Crush the bouillon cubes and add.  Cover pot and bring to a boil.
8.     Add the orzo, lower heat to medium, and simmer for 35 minutes.
9.     Add the Worcestershire and taste for salt.



Christmas Sleigh Ride in Sudbury, Ontario, 1980s