Free Recipe Fennel, Leek, and Orzo Soup
Recipe Type: Free Misc Recipes
Recipe Preparation: boil
Cooking Temperature:
Recipe Serves: 1
Ingredients for Fennel, Leek, and Orzo Soup Recipe
4 c Finely diced fennel; (1
-large bulb, about 1 1/2 lb)
-((we got one pretty large
-bulb, didn t weigh it, came
-to 2 cups))
1 lg Bunch leeks; (3 large
-leeks), enough to make 4
-cups finely diced ((yup))
1 c Uncooked orzo; ((pasta that
-looks like rice))
8 c Water
Fennel, Leek, and Orzo Soup Preparation
I just tried this from a cookbook I got for Christmas: a totally FF recipe in the middle of a SAD cookbook (Recipes 1-2-3, Rozanne Gold). Here, with my comments in (()): Cut off the fennel fronds from the fennel bulb and reserve for ganrish. Remove any brown spots from the fennel bulb, dice. Clean the leeks thoroughly and dice finely–you should have 4 cups. Put 8 cups of water in a large, heavy pot and bring to a boil. Add the fennel, leeks, and orzo and 1 1/2 tsp salt. Lower the heat, cover, and simmer 50 minutes. With a large ladle, remove 4 cups of soup from the pot and puree until smooth in a food processor. Return the soup to the pot and continue to cook, uncovered, over medium heat for 8 to 10 minutes. Add salt and freshly ground black pepper to tast. Chop the fennel fronds aund use them for garnish ((we skipped all this, but did find some salt and a couple drops of hot pepper stuff were good in it. They also suggested Parmesan cheese; you could add FF Parmesan but I don’t think it needs it)). Makes 10 servings. Well, obviously you could cut the recipe in half. It gets thicker the next day. Posted to fatfree digest V98 #005 by JUDITHHWC <JUDITHHWC@aol.com> on Jan 5, 1998
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