Cuisine: classic nursery food
Author: Mrs Butterfingers
A soup to make in less than 30 minutes.
  • 3 tbsp extra virgin olive oil
  • 2 large yellow onions finely chopped (use your food processor)
  • 3 fat cloves of garlic finely chopped (add to the onions and process together)
  • 4 cups chicken stock, preferably homemade
  • 1 (28 ounce) can of crushed tomatoes from Italy preferably San Marzano
  • 2 large pinches of saffron threads
  • Kosher salt freshly ground black pepper
  • ½ cup orzo
  • ½ or more cups of heavy cream. (you choice to be lavish or not)
  • Grilled cheese croutons(recipe follows)
  1. In a large pot or Dutch oven heat the olive oil over medium heat.
  2. Add the onions and garlic, sprinkle with a little salt, and cook over mediuml low heat for 10-12 minutes, stirring occasionally until onions become translucent. Do not let them brown.
  3. Stir in the chicken stock, tomatoes, saffron, l tablespoon salt, and 1 teaspoon freshly ground pepper.
  4. Bring the soup to a boil, then lower the heat and simmer for 15 minutes.
  5. While the soup is simmering fill a medium pot with water, add a little salt, and bring to a boil.
  6. Add the orzo and remove from the heat. Stir and cover.
  7. Let the orzo sit off the heat for 7 minutes stirring occasionally - remember to recover.
  8. Drain the orzo and add it to the soup.
  9. Stir in the cream, return the soup to a simmer, and cook for about 10 minutes more, stirring frequently.
  10. Serve hot with grilled cheese croutons scattered on top.
  11. Grilled Cheddar Cheese Croutons
  12. (1/2 thick) slices country bread - white or brown
  13. tablespoons unsalted butter melted
  14. ounces cheddar cheese thinly sliced (or Gruyere)
  15. Heat frying pan over medium heat.
  16. Brush the butter over the bread slices being sure to butter the corners
  17. Turn the slices over and pile the cheese on two of the slices.
  18. Place the remaining two slices of bread on top of the cheese, buttered sides up.
  19. Grill the sandwiches for about 5 minutes, until nicely browned.
  20. Place on a cutting board, ALL TO REST FOR a minute and then cut into cubes.
Recipe by Mrs. Butterfingers at http://mrsbutterfingers.com/?p=2180