Soup: United States – Citrus-Fennel Broth with Rice-Shaped Pasta Soup

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Total 35 min

Ingredients

2 tbsp (30 ml) extra-virgin olive oil
1 medium fennel bulb, cored and thinly sliced (reserve fronds for garnish)
1 large leek (white and light green parts), thinly sliced and well rinsed
2 cloves garlic, thinly sliced
1 / 3 cup (80 ml) dry white wine
6 cups (1.4 liters) low-sodium vegetable broth (or light seafood stock)
1 bay leaf
1 strip lemon peel (about 2 inches) or 1 tsp finely grated lemon zest
Pinch saffron threads (optional)
1 / 2 cup (85 g) orzo
2 tbsp (30 ml) fresh lemon juice, plus more to taste
2 tbsp chopped fresh dill
1 tbsp chopped fresh parsley
Salt and freshly ground black pepper, to taste
Chopped fennel fronds, for garnish (optional)
Extra-virgin olive oil, for finishing (optional)

Instructions

Warm the olive oil in a medium pot over medium heat. Add fennel and leek with a pinch of salt and cook, stirring occasionally, until softened and fragrant but not browned, 6–8 minutes. Stir in the sliced garlic and cook 30–60 seconds.
Pour in the white wine and simmer until nearly evaporated, 1–2 minutes.
Add the broth, bay leaf, lemon peel, and saffron (if using). Bring to a gentle simmer and cook 8–10 minutes to infuse the broth.
Stir in the orzo and simmer until just tender, 7–9 minutes.
Remove and discard the bay leaf and lemon peel. Stir in the lemon juice, dill, and parsley. Season to taste with salt and black pepper; add a splash more hot broth or water if you prefer a lighter consistency.
Ladle into warm bowls and garnish with chopped fennel fronds and a light drizzle of olive oil, if desired. Serve alongside the shrimp scampi.