Soupy, Sloppy Summer Orzo

Hello everyone! Something Greekish today.

This orzo dish is cooked in a vibrant broth infused with Parmesan rind, basil, and lemon, then paired with plenty of zucchini for a fresh summer meal. While the one-pot preparation makes it simple, it’s the flavors that truly make it shine. The combination of lemon, basil, and Parmesan brings a bright, nutty depth to the delicate pasta, while the zucchini adds texture and a touch of sweetness.

By simmering the lemon, Parmesan rind, and basil from the start, all their wonderful flavors are drawn out, infusing the dish with a comforting aroma. As the orzo cooks, it becomes tender and almost soupy. If it thickens too much, just add a little boiling water until you get a congee-like consistency. To finish, pressing the cooked lemon and stirring in crème fraîche adds a subtle brightness that complements the dish’s soft, comforting character.

Serving Suggestions and Versatility

This orzo dish can be served on its own as a light, summery main course soup. For a heartier meal, pair it with garlic bread or a sandwich. Alternatively, you can serve it alongside a chicken cutlet sprinkled with extra Parmigiano-Reggiano. The leftovers are just as versatile—reheat them for a quick meal or add a splash of broth to turn it back into a soup if it thickens in the fridge.

This delicious and versatile summer soup is a testament to the inventive genius of Chef Clare DeBoer, whose creative touch brings out the best in simple, seasonal ingredients.

I hope you enjoy this mouthwatering recipe! Devour this!

Robin Ward

Soupy, Sloppy Summer Orzo

This simple, one-pot orzo dish is simmered in a fragrant broth infused with Parmesan rind, lemon, and basil, creating a bright and nutty depth of flavor. Tender zucchini adds texture, while a finishing touch of crème fraîche gives it a creamy, comforting consistency.

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Course: #mainmeal, #sidedish

Cuisine: #Greek

Ingredients Equipment Method

Ingredients

  

• 1 whole lemon
• 1 large Parmesan rind (about 4 ounces) (If you don't have a large rind, use a chunk or 2 of Parmesan cheese equal to 4 ounces.)
• a few leafy stalks of basil
• 3 cloves garlic, bruised and husks removed
• 4 tsp kosher salt
• 1 lb orzo
• 6 medium zucchini
• ¼ cup olive oil, plus more for drizzling
• ½ cup creme fraiche
• freshly ground black pepper

Equipment

• 1 large pot like a Dutch oven

Method

 

1. Prick the lemon all over with the point of a sharp knife. Place it in a wide pot or Dutch oven with the Parmesan rind, half of the basil, the garlic, and the Kosher salt. Pour 2 quarts of cold water into the pot and bring to a simmer.
2. While the water is coming up to a simmer, slice two of the zucchini into thin rounds, chop another two into centimeter dice, and grate the remaining two on the wide holes of a grater.
3. Stir the orzo into the simmering broth and cook for about 3 minutes. Add the diced and sliced zucchini to the orzo, stir and let simmer for five minutes, stirring and scraping the bottom of the pot occasionally, before adding the grated zucchini. Continue to simmer until the orzo is cooked and the zucchini is translucent, another minute or two.
4. Fish out the sticky Parmesan rind and spent basil and discard them. Pick the leaves off the remaining basil stalks, tear and stir through, Press the lemon to release some of its juice. You could get rid of it, but I think it looks rather beautiful in the pot.
5. Pour in the olive oil and stir it through. Taste for salt, then drop a dollop of creme fraiche into the pot. Grind black pepper over everything and finish with a drizzle of olive oil.
6. There may be crisp orzo at the bottom of the pot. Devour it with delightfully sloppy spoonfuls!

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