Wednesday, December 9, 2009
Another soup? I know, but I can't help it. The weather just seems so right for it. Whenever it's cold out, my mind automatically heads for the soup section. You can't deny the power of a bowl of warm, hearty deliciousness. Hand me a bowl along with some bread or crackers and I'm a happy camper. Really.
I kept this one vegetarian. I do like to go veg several days out of the week. Helps balance things out. The main stars are the baby bok choy and orzo. Its supporting players are tomatoes, onion, dry herbs and vegetable stock. With a cameo made by the one and only nutmeg. Put it all together and you've got yourself one heck of a show.
Bok Choy Orzo Soup
5-6 baby bok choy
3 garlic cloves
1 small sweet onion
2 medium tomatoes - deseeded & chopped
1 Tbsp fresh thyme - removed from stems & roughly chopped
1/4 c fresh basil - roughly chopped
1/2 Tbsp ground nutmeg
2 cans vegetable stock
1 c uncooked orzo
3 Tbsp extra virgin olive oil
salt & papper to taste
In a stock pot, heat the oil and saute the garlic for 30 seconds. Then add the onions and saute until tender. Add the tomatoes, basil and thyme. Saute for another 1-2 minutes. Next add the paprika and nutmeg.
Add the bok choy and stock. Bring to a boil. Once boiling let the soup simmer for 20-30 minutes.
15 minutes before serving add the orzo.