Corn Orzo Soup
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Ingredients
- 2 tbsp Butter
- 1 tbsp Fresh Sage chopped
- 1 tbsp Mixed Provence Herbs
- 1 cup Leek sliced
- 1 medium Red Onion sliced
- 1 can Canned Corn Kernels
- 2 cloves Garlic
- 1 cup Orzo Pasta
- 1 cup Cheese (like cheddar or parmesan)
- 4 cups Vegetable Stock
- 2 Whole Corn Cobs sliced into rings
- Parsley for garnish, chopped
Instructions
- Slice the leek and red onion. Drain the canned corn kernels. If using fresh corn cobs, slice them into rings. Grate or cube your choice of cheese.
- In a large pot, melt some butter over medium heat. Add the sage and a pinch of mixed Provence herbs. Then, add the sliced leek and red onion. Cook until they start to soften. Add the can of corn kernels and 2 pressed garlic cloves to the pot. Stir well to combine. Stir in the orzo pasta and your choice of cheese, mixing well with the vegetables.
- Slowly pour in the vegetable stock, ensuring it covers all the ingredients. (Optional): If using, place the sliced corn rings into the soup.
- Season with salt and pepper to taste. Bring the soup to a boil, then reduce the heat to low and let it simmer for 15 to 20 minutes, or until the orzo is cooked and the vegetables are tender.
- Once cooked, check the seasoning and adjust if necessary. Serve the soup in bowls, topped with extra cheese and a sprinkle of parsley.
- Your delightful Corn Orzo Soup is ready to be savored!
Video
@inspirationhunters 🍜Warm up your kitchen and your soul with delectable Corn Orzo Soup. This heartwarming dish is a symphony of flavors and textures, perfect for cozy evenings or as a comforting mid-week treat. Each spoonful is a delightful journey through the creamy richness of cheese, the tender bite of orzo pasta, and the sweet, homey essence of corn.🍜 INGREDIENTS 🍃2 tbsp Butter 🍃1 tbsp Fresh Sage chopped 🍃1 tbsp Mixed Provence Herbs 🍃1 cup Leek sliced 🍃1 medium Red Onion sliced 🍃1 can Canned Corn Kernels 🍃2 cloves Garlic 🍃1 cup Orzo Pasta 🍃1 cup Cheese (like cheddar or parmesan) 🍃4 cups Vegetable Stock 🍃2 Whole Corn Cobs sliced into rings 🍃Parsley for garnish, chopped INSTRUCTIONS Slice the leek and red onion. Drain the canned corn kernels. If using fresh corn cobs, slice them into rings. Grate or cube your choice of cheese. In a large pot, melt some butter over medium heat. Add the sage and a pinch of mixed Provence herbs. Then, add the sliced leek and red onion. Cook until they start to soften. Add the can of corn kernels and 2 pressed garlic cloves to the pot. Stir well to combine. Stir in the orzo pasta and your choice of cheese, mixing well with the vegetables. Slowly pour in the vegetable stock, ensuring it covers all the ingredients. (Optional): If using, place the sliced corn rings into the soup. Season with salt and pepper to taste. Bring the soup to a boil, then reduce the heat to low and let it simmer for 15 to 20 minutes, or until the orzo is cooked and the vegetables are tender. Once cooked, check the seasoning and adjust if necessary. Serve the soup in bowls, topped with extra cheese and a sprinkle of parsley. Your delightful Corn Orzo Soup is ready to be savored! #orzo #orzopasta #orzosoup #orzosoup😋 #cheesesoup #cozysoup @carote id @Carote Cookware
♬ Originalton - Ana
Nutrition
