Fresh tomato and orzo soup with gruyère croutons

Fresh tomato and orzo soup with gruyère croutons

By
From
Turquoise
Serves
6-8
Photographer
Lisa Cohen and William Meppem

We were fascinated to discover a type of gruyère from Kas in the far east of Turkey. Its sweet nutty flavour complements the sweetness of the soup beautifully.

Ingredients

Quantity Ingredient
2 tablespoons olive oil
1 teaspoon unsalted butter
1 shallot, finely diced
1/2 teaspoon honey
1 heaped teaspoon tomato paste
8 large vine-ripened tomatoes, skinned, seeded and roughly chopped
1 bay leaf
1/3 cup orzo pasta, cooked
1 litre * chicken stock [rid:9962]
1 tablespoon lemon juice
2 tablespoons flat-leaf parsley leaves, shredded

Gruyère croutons

Quantity Ingredient
6 slices day-old baguette, cut on the diagonal
1/2 garlic clove
120g gruyere, grated
sweet paprika, for dusting

Method

  1. Heat the oil and butter in a large, heavy-based saucepan. Sauté the shallot for a few minutes until soft and translucent, then add the honey and tomato paste and cook for a few more minutes. Add the tomatoes, bay leaf, orzo pasta and stock. Bring to the boil slowly, skimming away any fat and impurities that rise to the surface, then lower the heat immediately. Simmer very gently, covered, for 20 minutes, skimming from time to time.
  2. To make the gruyère croutons, preheat your grill to its highest setting. Toast the baguette on one side, then rub the untoasted side with garlic and top with gruyère. Grill until golden and bubbling, then dust lightly with paprika.
  3. When ready to serve, stir the lemon juice and parsley into the soup. Ladle the soup into warmed bowls over the cooked orzo pasta and float the hot gruyère croutons on top.
Tags:
Turquoise
Malouf
Greg
Lucy
Turkish
Turkey
Mediterranean
European
Middle Eastern
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