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Recipe

Lemony Orzo Soup with Baby Spinach and Peas

By Liz Pearson Fine Cooking Issue 128
Scott Phillips

Servings: 4 as a first course

Inspired by Greek avgolemono—a soup made with eggs, lemon, and rice or pasta—this recipe has spinach and baby peas for a soup that’s light and comforting. Use vegetable broth instead of chicken broth to make it vegetarian, if you like.

Ingredients

  • 6 cups lower-salt chicken broth
  • 1/2 cup orzo
  • 1-1/2 tsp. dried oregano
  • Kosher salt
  • 1/4 cup coarsely grated yellow onion
  • 1-1/2 oz. finely grated Parmigiano-Reggiano or pecorino romano (1-1/2 cups using a rasp grater)
  • 3 oz. (3 packed cups) baby spinach
  • 1/2 cup frozen peas
  • 2 Tbs. fresh lemon juice
  • Freshly ground black pepper

Nutritional Information

  • Calories (kcal) : 210
  • Fat Calories (kcal): 50
  • Fat (g): 6
  • Saturated Fat (g): 2.5
  • Polyunsaturated Fat (g): 0.5
  • Monounsaturated Fat (g): 2
  • Cholesterol (mg): 10
  • Sodium (mg): 740
  • Carbohydrates (g): 28
  • Fiber (g): 3
  • Protein (g): 16

Preparation

  • Combine the broth, orzo, oregano, and 1 tsp. salt in a 3- to 4-quart pot. Cover and bring to a boil over high heat. Uncover, add the onion, and reduce the heat to medium. Simmer until the orzo is just tender, 2 to 3 minutes. Remove from the heat, and whisk in the Parmigiano-Reggiano until fully incorporated. Stir in the spinach, peas, and lemon juice. Season to taste with salt and pepper, and serve immediately.

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Reviews

  • User avater
    llawson | 06/06/2014

    A wonderful soup with fresh and bright flavors. Made it exactly as the recipe specified and it provided a weeks worth of lunches. I will make this often.

  • Ellentabs | 03/04/2014

    I made soup exactly as printed and it was excellent. My chicken soup was homemade and that added to it. My guests were picking up their bowls to get the last drops!

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