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Ingredients

• Tomato and Orzo Fennel Soup
• Yield: 6 servings
• 1 fennel bulb, coarsely chopped, top reserved
• 2 medium yellow onions, coarsely chopped
• 3 garlic cloves minced
• 6 tablespoons unsalted butter
• 1 (28 oz.) can peeled plum tomatoes with liquid
• 4 cups chicken broth
• 1/2 cup dry orzo pasta
• Salt and freshly grounded pepper to taste
• Freshly grated ParmigianoReggiano cheese
• Chopped leafy fennel top for garnish
• Onions and fennel may be chopped and refrigerated up to 1 day ahead
• Saut? fennel, onion, garlic in butter in a 2 1/2 quart saucepan until
• transparent, but not brown. Add tomatoes and broth; simmer 30 minutes.
• Carefully process small (1 cup or less) batches of mixture in a blender or
• food processor until only small pieces are visible. May use a handheld
• stick blender.
• Return mixture to saucepan and bring to a boil. Add orzo. Reduce heat to
• medium and cook until pasta is done. Season with salt and pepper.
• Serve in bowls garnished with cheese and leafy fennel top.

Description

Try This Ohio Tomato And Orzo Osup Recipe From A Member Of The MyRecipes Community

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