Orzo is pretty versatile, from time to time I make a kind of risotto with it. This is a very quick and easy, but tasty soup dish.
4 or 5 cups chicken stock 3/4 cup orzo
1 cup spinach, chopped
3 diced Roma tomatoes
1 teaspoon red pepper flakes
2 shakes Chipotle pepper powder
good quality extra virgin olive oil
2 egg whites
fine grain sea salt & fresh ground pepper
4 slices of toasted baguette or old world bread
Some grated Parmesan cheese
Bring the broth to a boil in a large saucepan. Add the orzo and cook until just tender - about five minutes. Stir in the chopped spinach. Turn down to simmer
In the meantime, heat the tomatoes, red pepper flakes and a splash of extra virgin olive oil in a separate saucepan. Add salt and pepper as needed
Just before serving, slowly pour the egg whites into the soup, stirring quickly with a whisk. Don’t worry it isn’t supposed to mix in. Taste and add more salt if needed. Serve the soup in individual bowls, Distribute to tomato mixture onto the soup, around the edge of the bowl saving about 3 tablespoons. Add one slice of toasted bread to each serving topping it with the rest of the tomatoes and a good half handful of cheese.
