I was very pleased with the outcome of this recipe. For myself, I made a few changes. I didn't use heavy cream. I'm sure it would have been even more delicious with cream, but 2% milk is good enough for me. I will use some smoked paprika next time and add that in when the garlic goes in. We had leftover rice from the Chicken and Chorizo recipe you can find here in the Nanners and I added that to the soup instead of the orzo. In the directions you'll find that she calls for a tablespoon of salt. Not even. I used a teaspoon and thought it was just fine. In fact, the reason for making soup is to get around the high sodium content found in canned soup, so thanks for no thanks on tons of salt.
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
- 1 (28-ounce) can crushed tomatoes, preferably San Marzano
- Large pinch of saffron threads
- Kosher salt and freshly ground black pepper
- 1/2 cup orzo
- 1/2 cup heavy cream
- Grilled Cheese Croutons (recipe below)
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 teaspoons 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.
Serve hot with Grilled Cheese Croutons scattered on top.
Grilled Cheese Croutons (Serves 4 to 6)
- 4 (½-inch-thick) slices country white bread
- 2 tablespoons unsalted butter, melted
- 4 ounces Gruyère cheese, grated
Heat a panini grill. Place the four slices of bread on a cutting board and brush lightly with the melted butter, being sure to butter the corners. Turn the slices over and pile Gruyère on two of the slices. Place the remaining two slices of bread on top of the Gruyère, -buttered sides up.
Grill the sandwiches on the panini grill for about 5 minutes, until nicely browned. Place on a cutting board, allow to rest for 1 minute, and cut into 1-inch cubes.
Copyright 2012, Barefoot Contessa Foolproof by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved
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