Orzo in Tomato Broth with Cheese Crust
Welcome to the November installment of Secret Recipe Club! This month I was assigned The Keenan Cookbook, which is another husband/wife blog. Except in the Keenan household, he cooks and she manages the photography! Chris might jest that people are “amazed” by him cooking, but a quick look at all the recipes on his blog certainly had me amazed! Chris and Rachel have a little bit of everything, which made picking a recipe an extremely difficult venture. From insane sweets like cream-cheese FILLED snickerdoodles to cinnamon sugar pull apart bread to the “healthier” apple cider muffins, I was so tempted to do another sweet entry. However the timing of this reveal is rather close to Halloween so I decided to go easy on my waist line and avoid temptation. It should be noted that deciding to go savory did not make it any easier to decide on what to cook. I was lured for a bit by a scrumptious sounding enchilada, but seeing as how I already have three enchilada recipes on my blog I needed to try something different. From there I narrowed it down to three recipes, all of which featured orzo in some form or another, before finally settling on the orzo soup. I did have to make a few adjustments, increasing the amounts in order to have some for lunch and vegetarianizing the broth, as well as tweaking the cooking method. As follows is the recipe with my adjustments, be sure to head over to The Keenan Cookbook for the original!
- 1 1/2 cup orzo (pre-cooked)
- 2 tbsp olive oil
- 1/2 tbsp parsley
- 1 tsp marjoram
- 1/2 small onion
- 3 cloves garlic, minced
- 3 cups Vegetable Stock
- 3 roma tomatoes, diced
- salt and pepper
- 1 1/2 cup grated Fontina chese
- Cook the orzo according to the directions on the box and set aside.
- Heat the olive oil in a large Dutch Oven over medium heat, add the spices and cook for 30 seconds being sure to stir well.
- Add the onion and garlic and cook for 5 minutes, stirring frequently. Add the tomatoes and vegetables stock and bring to a simmer, simmering for 8-10 minutes. Season to taste with salt and pepper.
- Meanwhile preheat an oven to 375
- Add the orzo to the Dutch Oven and then slowly add the cheese, allowing it to sit on top of the soup. Bake for 10 minutes and then Serve!
As the picture shows my crust sort of sunk into the broth, but that just resulted in some gooey cheese goodness which is never a bad thing. I served mine with some cheesy sourdough bread, which also served as a great tool for soaking up every last drop of the tomato broth. Chris’s comments about this being perfect for winter are spot on, nothing like a hot bowl of soup to bring feeling back to cold fingers and toes!