Servings: five to six as a main course.
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You might wonder why the orzo is cooked separately. There are two reasons. If you boiled the orzo directly in the soup, the starch from the pasta would cloud the soup broth, and the orzo would also suck up too much of the soup broth as it cooked. Boiling the pasta separately solves both of these problems.
This is a delicious soup. The combination of saffron and lemon is brilliant. The pop of sweetness from the corn is also good.
One of my favorite soups ever. It's delicious and refreshing-- which can be refreshing in the dead of winter.My husband is not a soup fan, but still raves about this soup. Try it; even if it's only to smell the saffron & thyme cooking in your kitchen.
In the port city of Livorno, host Pete Evans is joined in Italy by two chef-authors with US roots: Bryan Voltaggio, who visits from Maryland, and Pamela Sheldon Johns, who…View all Moveable Feast recipes and video extras
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