Orzo, Leek, and Dill Soup
Ingredients:
2 tbsp olive oil
2 large leeks, white and light green parts only, thinly sliced
3 cloves garlic, minced
6 cups vegetable or chicken broth
1 cup orzo pasta
1/4 cup fresh dill, chopped
2 tbsp lemon juice
1 tsp lemon zest
Salt and pepper, to taste
Optional: 1/2 cup heavy cream for a creamy version
Optional: fresh parsley for garnish
Instructions:
Prepare the leeks:
Cut off the dark green tops and the root ends of the leeks. Slice the white and light green parts thinly, then rinse well in cold water to remove any dirt or grit. Drain thoroughly.
Sauté the leeks and garlic:
In a large pot, heat the olive oil over medium heat. Add the sliced leeks and cook for 5-7 minutes, stirring occasionally, until they are soft and beginning to caramelize. Add the minced garlic and cook for another 1-2 minutes until fragrant.
Add the broth and orzo:
Pour in the vegetable or chicken broth and bring the soup to a gentle boil. Stir in the orzo pasta and reduce the heat to a simmer. Cook the orzo for 8-10 minutes, or until it is tender but still slightly firm (al dente), stirring occasionally to prevent sticking.
Add the dill and lemon:
Stir in the fresh dill, lemon juice, and lemon zest. Taste the soup and season with salt and pepper as needed. For a creamier version, you can stir in the heavy cream at this point.
Serve:
Ladle the soup into bowls and garnish with extra fresh dill or parsley, if desired.