Red cabbage and orzo soup
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Chopped red cabbage |
| 1 | tablespoon | Olive oil |
| 1½ | cup | Chicken broth |
| 3 | tablespoons | Orzo; (rice-shaped pasta) |
| 1 | teaspoon | Soy sauce |
| 4 | Thin lemon slices | |
| 1 | tablespoon | Thinly sliced scallion greens |
Directions
In a saucepan cook the cabbage in the oil over moderate heat, stirring, until it is tender, stir in the broth and ½ cup water, and bring the mixture to a boil. Add the orzo, simmer the mixture, stirring occasionally, for 6 to 8 minutes, or until the orzo is tender, and add the soy sauce and pepper to taste. Divide the soup between bowls and top each serving with half the lemon slices and half the scallion greens.
Makes about 3 cups, serving 2.
Gourmet January 1990
Converted by MC_Buster.
Converted by MM_Buster v2.0l.