Soup: Greece – Σούπα Κριθαράκι Αιγαίου με Λεμόνι, Άνηθο και Μάραθο ▶ Soupa Kritharaki Aigaiou Me Lemoni, Anitho Kai Maratho (Aegean Lemon-Dill Orzo Soup with Fennel)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Total 30 min

Ingredients

2 tbsp (30 ml) olive oil
1 small fennel bulb, cored and thinly sliced (reserve fronds for garnish)
1 small yellow onion, finely diced
2 garlic cloves, thinly sliced
1 / 2 cup (90 g) orzo
6 cups (1.4 L) low-sodium vegetable or seafood stock
1 bay leaf
1 strip lemon peel or 1 tsp finely grated lemon zest
1 / 3 cup (80 ml) dry white wine (optional)
1 large lemon, juiced (about 3 tbsp / 45 ml)
2 tbsp chopped fresh dill, plus more for garnish
1 tbsp chopped fresh parsley
1 tsp dried oregano
1 / 4 tsp crushed red pepper flakes (optional)
1 tbsp capers, rinsed (optional)
Kosher salt and freshly ground black pepper, to taste
Extra-virgin olive oil, for finishing

Instructions

Warm olive oil in a pot over medium heat. Add fennel and onion with a pinch of salt; cook, stirring, until translucent and sweet, 6–8 minutes. Stir in garlic and cook 30 seconds.
Add orzo; toast 1 minute. If using, pour in white wine and simmer until mostly reduced, 1–2 minutes.
Stir in stock, bay leaf, and lemon peel/zest. Bring to a gentle boil, then simmer until orzo is just tender, 8–10 minutes.
Remove bay leaf and lemon peel. Stir in lemon juice, dill, parsley, oregano, and red pepper flakes and capers if using. Simmer 1 minute more. Season to taste with salt and black pepper.
Ladle into bowls and finish with a drizzle of extra-virgin olive oil, extra dill, and chopped fennel fronds. Serve alongside the wrap; the bright lemon and dill cut the salmon’s richness while fennel adds a clean, aromatic counterpoint.