Prep Time: 10 mins Total Time: 30 mins Serves: 4
Ingredients: Adapted from rachealray.com
2 tablespoons butter
1/3 cup orzo
6 cups chicken or vegetable stock
1/3 cup plus 2 tbsp. Olive oil
4 carrots, peeled and cut into 1/4-inch cubes
2 leeks--halved lengthwise, thinly sliced crosswise and thoroughly rinsed
Salt and pepper
2 cups fresh or thawed frozen peas
1 cup flat-leaf parsley leaves
1/2 cup fresh mint leaves
1 tsp lemon zest
1 large or 2 small cloves garlic, halved
Preparation:
In a medium saucepan with a tight-fitting lid, melt the butter over medium heat. Add the orzo and toast until deep golden and fragrant. Add about 2 cups chicken or vegetable stock and bring to a simmer. Cover and cook, stirring occasionally until cooked.
Meanwhile, in a soup pot, heat 2 tbsp. Olive oil over medium-high heat. Add the carrots and leeks; season with salt and pepper. Cook stirring, until softened, 6 to 7 minutes. Add the remaining stock and the fresh peas (if using frozen, stir in just before serving). Bring to a boil, then lower to a simmer.
Using a food processor mix the parsley, mint, lemon zest, garlic and about 1/4 cup olive oil into a pesto. Stream in more olive oil if needed. Stir the pesto into the soup.
Serve 2 tbsps of orzo in each of 4 soup bowls. Top with the peas and carrots in broth. Stir to combine.