Servings: five to six as a main course.
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.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
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.
© 2020 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.