Springtime Orzo Soup Recipes

Steps:

• 1. Bring broth to a boil in a large saucepan over high heat. 2. Add orzo and carrots; boil 7 minutes. 3. Add asparagus and frozen peas; boil until orzo and vegetables are tender, about 3 minutes. 4. Remove from heat; stir in scallions, dill, lemon juice, salt and pepper. Yields about 1 cup per serving. Notes A few handfuls of fresh baby spinach stirred in at the end of cooking would be a nice addition to this soup. Change up the flavor by substituting fresh parsley for the dill and serving sprinkled with grated Parmesan cheese (could affect PointsPlus value).

Steps:

• Snap off and discard woody bases from asparagus.
• Bias-slice asparagus into 1-inch-long pieces.
• Set aside.
• In a 4-quart Dutch oven cook onion and garlic in hot oil until tender.
• Add chicken broth and bring to a boil.
• Stir in pasta; reduce heat and boil gently for 5 minutes.
• Stir in asparagus and snow peas.
• Return soup to boiling and cook 3 minutes more.
• Stir in spinach and pepper; cook 1 minute more.
• Remove soup from heat.
• Ladle soup into bowls.
• If desired, swirl 1 to 2 teaspoons pesto into each bowl of soup.
• Sprinkle Parmesan cheese on top of each serving.

Steps:

• Cook orzo per package directions. Cook al dente.
• Heat oil in large saucepan over medium heat.
• Add garlic and onions to oil and saute until soft, about five minutes.
• Add mushrooms, red potatoes and herbs to saucepan and saute for a few minutes.
• Add 6 cups broth to the saucepan and bring to a boil. Reduce to simmer and cook until vegetables are tender, about 15 minutes.
• Add frozen peas, orzo and spinach and cook for about five minutes.
• Add salt and pepper to taste. Top with Parmesan cheese to taste - I like to heap it on!