applecrisp1
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Post by applecrisp1 on Jan 15, 2017 12:03:03 GMT -5
I made this Italian Orzo Spinach Soup and it was good but not that flavorful -- not the recipes fault since I changed up the recipe. I used regular diced tomatoes, only oregano etc. It was fine just a bit bland. I have the leftover soup in the freezer and I was thinking of adding some lemon juice, perhaps some parm when I heat up the leftovers. Other ideas? I don't like thyme and rosemary and wasn't sure how else to flavor. Lots of my other spices wouldn't go IMO. Here's the recipe www.gimmesomeoven.com/italian-orzo-spinach-soup-recipe/INGREDIENTS: • 2 tablespoons olive oil • 1 small white onion, peeled and diced • 1 cup diced carrots • 1 cup diced celery • 3 cloves garlic, peeled and minced • 6 cups chicken or vegetable stock • 1 (14-ounce) can fire-roasted diced tomatoes • 1 1/2 cups whole wheat orzo pasta, or other whole wheat pasta • 1/2 teaspoon dried thyme • 1/4 teaspoon dried oregano • 1/4 teaspoon dried rosemary • 4 cups loosely-packed spinach • salt and black pepper thx |
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joanieb
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Post by joanieb on Jan 15, 2017 12:36:27 GMT -5
Some salty parm and bright lemon juice was going to be my suggestion. Maybe a mashed anchovy or paste to give it a little sumpin' sumpin' extra too? Hard to figure that non-fire roasted tomatoes and a few less herbs would make it too bland. Good luck!
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applecrisp1
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Post by applecrisp1 on Jan 15, 2017 13:03:25 GMT -5
Thanks joanieb! For the next bowl, parm and some lemon juice it is! The soup was good (and I liked it) but not super flavorful but maybe it wasn't supposed to be, perhaps just a good basic soup full of veggies and orzo. It was chock full of great ingredients and super easy to make.
I've only used roasted tomatoes once (Muir Glen) and didn't like them so I only had regular diced tomatoes.
I did like the orzo as an add (it gave nice texture and used my usual Delallo brand). I'm a super basic cook but if I made it again, I think I would add a bit of tomato paste and cook that a bit with the veggies and then add stock and .......
Thx again.
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Post by mrswaz on Jan 15, 2017 15:10:46 GMT -5
I would add some basil for sure. Either dried if it's going to simmer a bit, or some fresh with the Parmesan cheese for serving.
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joanieb
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Post by joanieb on Jan 15, 2017 15:37:31 GMT -5
I love the Delallo ww pasta!! But can only get it in 1 store here--a Whole Foods in a very complicated shopping area/hateful parking lot :/ 25 min away. I stock up when I get there! I was a Bionaturae (sp?) fan before even tho it could be grainy, but when I found Delallo, pisshhhhh, perfection! I think I recall a recommendation on the old board for it that sent me on the hunt (sigh)... A bit of tomato paste might do the trick for your soup, great thought!
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applecrisp1
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Post by applecrisp1 on Jan 15, 2017 19:34:34 GMT -5
I have to figure how to double quote.....
mrswaz -- Basil would be a great add, thx for suggesting -- that would give a great fresh flavor (and hey not so fresh if I added dried basil but still really good)!
joanieb -- No surprise, I first heard about Delallo ww pasta on the old CLBB. I've tried other wh wheat brands (and some wh wheat blends) and Delallo is my favorite. Like you, I buy it at WF since that is the only place I've seen it locally., but I sometimes order it online when I'm placing an order thru Vitacost.com (the price for the pasta is about the same as WF give or take, and sometimes a bit cheaper if I catch a sale). And super convenient to just add some to my order and/or when I need to up the order to get free shipping. And I've found that if you put things the Vitacost cart but don't buy it immediately -- you almost always get a 10% disc as incentive to place an order. And earn a small amount going thru ebates too. Just thought I would mention.
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Post by PattiA on Jan 15, 2017 23:35:35 GMT -5
To me, it is crying out for some crushed red pepper and a splash of balsamic vinegar.
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Post by swedishcook on Jan 15, 2017 23:57:03 GMT -5
applecrisp, I'm curious what you didn't like about Muir Glen fire roasted tomatoes. I didn't like them either. Then I tried Hunts fire roasted tomatoes and that's what I use for soups and stews. Your recipe sounds delicious!
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Post by beth on Jan 16, 2017 0:58:41 GMT -5
Another to suggest basil - and that would work well with lemon and parmesean. Crushed red pepper could work too, but it is one of those things that folks who like will add without needing to be told.
Have you tried reducing the amount of thyme or rosemary in a recipe rather than eliminating it? All three of those herbs can be a bit harsh if you have too much of them. If you have a good source for them and use them fairly quickly, yours may bbe on the more potent side and you may need less. Your taste buds may also be more sensitive. I don't hate rosemary, but I don't love to feel like I'm chewing on the plant either. I go lightly with it (you can always add more). We made a squash, bacon and pasta dish last week that called for rosemary and I was afraid it might be too much, so I went with about half. Turned out that was enough for us, but that little bit added something to the bacon, onion and squash. When I was younger, I used to think oregano made everything Italian. Now I use more thyme and basil and rarely (if ever) use oregano without using the others. The complexity of the combination may be part of what is missing, even if you don't want to taste identifiable amounts of thyme or rosemary.
Now, basil is a different story.
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applecrisp1
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Post by applecrisp1 on Jan 16, 2017 14:49:24 GMT -5
PattiA --- Oh I like that idea, especially since I always have balsamic. swedishcook -- For all I know, I could try the fire roasted tomatoes again and really like them. I only bought them once for a CL recipe and I don't know, something about them I didn't like -- an off taste. And I buy Muir Glen tomatoes all the time, but just the regular, I haven't tried the roasted tomatoes since. Thx for the recco on the Hunts brand. Beth -- I've never cooked with rosemary, and I haven't bought thyme in awhile. I just don't think I care for them but that might be more of that I think I don't like it, like me and beets. But I think I will pick up some thyme since many recipes call for that (and I will use less to start ....). Thx for the suggestions. Well the leftover soups is in the freezer and I'm going to go for parm and lemon juice or balsamic. I do like the idea of adding some fresh herbs but I don't buy as often in the winter, except for perhaps cilantro. Thx everyone fo all the ideas! After I use up some of the soup, I might try a Lemon Chicken Orzo soups from damndelicious.com. damndelicious.net/2014/04/25/lemon-chicken-orzo-soup/ I'll be leaving out the big ol sprig of rosemary as shown in the pic.  The ingredients for that one..... • 2 tablespoons olive oil, divided • 1 pound boneless, skinless chicken thighs, cut into 1-inch chunks • Kosher salt and freshly ground black pepper • 3 cloves garlic, minced • 1 onion, diced • 3 carrots, peeled and diced • 2 stalks celery, diced • 1/2 teaspoon dried thyme • 5 cups chicken stock • 2 bay leaves • 3/4 cup uncooked orzo pasta • 1 sprig rosemary • Juice of 1 lemon • 2 tablespoons chopped fresh parsley leaves |
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Post by beth on Jan 16, 2017 23:32:04 GMT -5
Oh, that sprig is obviously just for garnish and photo appeal. Can't think of anyone who would eat that.
Another thing you could do is grow pots of fresh herbs. The flavors are not as concentrated and with things like thyme and basil, you can get many different varieties rather than just one option. You may find one that is more interesting to you.
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applecrisp1
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Post by applecrisp1 on Jan 17, 2017 0:03:26 GMT -5
Hi Beth,
I love having a basil plant during the summer (that's as close to a "garden" that this apartment dweller will get). I just mentioned the sprig since I don't buy fresh rosemary, garnish or not -- but hey it makes a nice pic.
I think that's a great idea to branch out and try some other fresh herbs, other than my usual. I'm going to try that!
Thx.
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