Soup: United States – Orzo Soup with Fennel, Thyme, Lemon and Rosemary Broth

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 15 min

Cook 22 min

Total 37 min

Ingredients

2 tbsp (30 ml) olive oil
1 medium fennel bulb, cored and thinly sliced (fronds reserved for garnish)
1 small leek, white and light green parts thinly sliced and rinsed (or 1 small onion, diced)
1 carrot, diced
1 celery rib, diced
3 garlic cloves, minced
1 / 2 tsp crushed fennel seed (optional)
1 tsp dried thyme
1 / 2 tsp dried rosemary, lightly crushed
1 bay leaf
6 cups (1.4 L) low-sodium chicken or turkey broth
1 / 2 cup (85 g) orzo
1 tsp finely grated lemon zest
2 tbsp (30 ml) fresh lemon juice, plus more to taste
1 tbsp chopped flat-leaf parsley, plus more for garnish
Salt and freshly ground black pepper, to taste
Fennel fronds, for garnish
Extra-virgin olive oil, for finishing (optional)

Instructions

Warm the olive oil in a medium pot over medium heat. Add fennel, leek, carrot, and celery with a pinch of salt and cook, stirring occasionally, until softened and translucent, 6–8 minutes.
Stir in the garlic, crushed fennel seed (if using), thyme, and rosemary; cook until fragrant, about 30 seconds.
Add the broth, bay leaf, and lemon zest. Bring to a boil, then reduce to a gentle simmer and cook 10 minutes to meld flavors.
Stir in the orzo and simmer, stirring occasionally, until al dente, 8–10 minutes.
Remove and discard the bay leaf. Stir in the lemon juice and parsley; season with salt and freshly ground black pepper. Adjust lemon to taste.
Ladle into bowls and garnish with chopped fennel fronds and extra parsley. Drizzle a little extra-virgin olive oil on top if desired.