Well, after a brief summer hiatus I'm back ;-). I returned from my hiking trip with an appetite for some healthy (and hearty) meals and the urge to get back in the kitchen. And although I'm enjoying the lovely late summer weather, some of the food that I'm cooking this weekend is better suited for a crisp autumn day. Better make some room in the freezer...
Portuguese minted chicken and orzo soup
adapted from this recipe
2 chicken breasts
onion, chunked
black peppercorns
whole dried red pepper
parsley sprigs
mint springs
lemon zest (a few peels)
7 c water
1/2 c orzo
mint, finely chopped
Simmer the first eight ingredients until the chicken breasts are done. Reserve the chicken breasts and strain the broth - discard all other solids. Cook the orzo in the broth while you shred the chicken. When the orzo is almost done, add the chicken and mint. Season to taste with freshly ground black pepper and French grey sea salt.
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