How Do You Make Carrot Soup With Orzo And Mixed Asparagus?
Carrot soup with orzo and mixed asparagus is a soup dish that combines simple, quality ingredients to make a soup that is more than the sum of its parts. Serve this soup with a loaf of hot Italian or ciabatta bread with herbed butter or goat cheese, a crisp green salad, and a glass medium-bodied white wine, like Pinot Grigio, or cold brown ale. This soup will keep in the refrigerator for two to three days, though you may need to add more vegetable stock to thin it before reheating. Bring a large saucepan of salted water to boil and add the orzo. Cook for 3-5 minutes and drain the pasta in a colander. Rinse the orzo with cold water and set it aside in a bowl. Heat the oil in a large saucepan over medium-high heat. Add the onion and carrot and sauté for 6-8 minutes or until the carrots are tender but retain some bite. Stir in the garlic and coriander and cook for an additional minute. Add the vegetable stock and carrot juice to the pan slowly, stirring constantly. Bring to a boil and red
