Spring is here... well, it was last week and when I was deciding what soup to make I was thinking of spring flavors--- things like asparagus, fresh tangy flavors, and green. I perused the Cooking Light online files and found a recipe for Spinach, Pasta, and Pea soup. I thought that it was going to be fresh peas (which would have been more spring-like to me), but realized that "Pea" in the title was actually referring to chick peas. Given that these are a favorite of mine, I decided to make the soup.
My favorite part of the soup was the lemony broth and the orzo. The spinach in the soup was good the first day that I ate it, but whole leaves of spinach in soup that's designed to be eaten for a few days can result is slightly slimy spinach come day 3 or 4...
Nevertheless, this is a good solid recipe. I now want to find more soups with lemon based vegetable broth (basically just a bunch of fresh lemon juice and rind mixed in with regular veggie broth). Yum!
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