I haven't been cooking for quite awhile so I decided to jump back on the bandwagon and make some real food finally. It's just been a crazy couple of weeks. It's not going to be any less crazy with The Great Bathroom Remodel going on, but if I use that as an excuse, then I won't be cooking for the next 2 months... Hmmm... actually I might be on to something there.
3 Tbsp olive oil
3 cups yellow onions, chopped ( I did not use near this much)
1 Tbsp minced garlic
4 cups chicken stock
1- 28oz can crushed tomatoes
large pinch of saffron threads
salt and fresh ground pepper
1/2 cup orzo
1/2 cup heavy cream
1. In a large pot, heat the olive oil over med heat. Add the onions and cook until golden brown, add garlic and cook 1 minute more. Stir in the chicken stock, tomatoes, saffron, 1 Tbsp salt, 1 tsp pepper. Bring the soup to a boil and simmer for 15 minutes.
2. Meanwhile, Cook orzo for 7 minutes (it will finish cooking in the soup). Drain the orzo and add to the soup. Stir in the cream, return the soup to a simmer and cook for 10 more minutes.
3. Serve hot with Grilled Cheese croutons scattered on top.
Grilled Cheese Croutons
4 - 1/2 inch thick slices of country white bread
2 Tbsp unsalted butter, melted
4 oz Gruyere cheese, grated (used swiss w/a little cheddar)
1. Heat panini grill or skillet. Lightly brush four slices of bread with melted butter. Spread Gruyere cheese mixture on slices of bread. Grill until nicely browned. Place on cutting board and allow to sit for 1 minute and cut into 1-inch cubes. I also sliced some - to use as dipping sticks.
All in all, a very successful foray back into cooking. Even the Zackman "ate" it. He of course ate the grilled cheese. He "liked" the soup, but mainly he just dipped his grilled cheese in the soup. I don't think an actual spoonful of anything made it into his mouth... baby steps!