Soup Recipe with Katie DeGroot

My very first memories involve baking with my mother. She was very intentional about including me and teaching me hands on skills while making up something delicious. As a mom to my own two, I hope to impart some of those lessons and beautiful memories. While my husband is a much better cook than I am, I do enjoy working in the kitchen alongside my two. Before I became a mother cooking was a peaceful event involving large glasses of wine and jazz playing on my phone. These days if I'm in the kitchen with two-and-a-half-year-old Priscilla and seven-month-old Langston, it's far from peaceful, but we are still having fun and most of all-- my kids are learning. Priscilla is especially fond of the measuring cups and sprinkling in spices. We have long, bone chilling winters here in Minnesota so it's not uncommon for us to make soups at least once, sometimes twice a week. I love paring them with warm sandwiches and sometimes salads. Soups are an easy way to add in vegetables and use up the homemade bone broth we also enjoy making. This particular recipe I found a few years ago while searching for a simple tomato soup. It always turns out and we have never added the saffron, I just omit it, and it still tastes delicious.

Ingredients:
 

3 cups yellow onions, chopped

1 tbsp minced garlic

4 cups chicken stock

Large pinch of saffron threads

Kosher salt and freshly ground black pepper

1/2 cup heavy cream

Directions:

  1. In a large pot or Dutch oven such as Le Creuset, heat the olive oil over medium heat. Add the onions and cook over medium-low heat for 15 minutes, stirring occasionally, until golden brown. Add the garlic and cook for 1 more minute. Stir in the chicken stock, tomatoes, saffron, 1 tablespoon salt and 1 teaspoon pepper. Bring the soup to a boil, then lower the heat and simmer for 15 minutes.
  2. Meanwhile, fill a medium pot with water, add 2 teaspoons salt and bring to a boil. Add the orzo and cook for 7 minutes. (It will finish cooking in the soup.) Drain the orzo and add it to the soup. Stir in the cream, return the soup to a simmer and cook for 10 more minutes, stirring frequently.