Soup: Greece – Σούπα του Αιγαίου με κριθαράκι, άνηθο, μάραθο και λεμόνι ▶ Soupa Tou Aigaiou Me Kritharaki, Anitho, Maratho Kai Lemoni (Aegean Orzo Soup with Lemon, Dill and Fennel)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 25 min

Total 40 min

Ingredients

2 tbsp (30 ml) extra-virgin olive oil
1 large leek, white and light green parts thinly sliced
1 medium fennel bulb, cored and diced (reserve fronds for garnish)
2 garlic cloves, thinly sliced
6 cups (1.4 L) low-sodium vegetable broth
1 bay leaf
1 strip lemon zest (2–3 inches)
1 / 2 cup (85 g) dry orzo
1 / 4 tsp crushed red pepper flakes (optional)
1 / 2 tsp kosher salt, plus more to taste
Freshly ground black pepper to taste
3 tbsp (45 ml) fresh lemon juice, or to taste
2 tbsp (8 g) chopped fresh dill
1 tbsp (4 g) chopped flat-leaf parsley
1 tbsp (15 g) capers, rinsed and drained (optional)

Instructions

Warm the olive oil in a medium pot over medium heat. Add the leek, fennel, and a pinch of salt; cook, stirring occasionally, until softened and sweet, 6–8 minutes. Stir in the garlic and red pepper flakes; cook 30–60 seconds until fragrant.
Pour in the vegetable broth and add the bay leaf and lemon zest strip. Bring to a boil, then reduce to a lively simmer and cook 8–10 minutes, until the fennel is tender.
Stir in the orzo and simmer, stirring occasionally, until al dente, 8–10 minutes. Adjust heat to maintain a gentle simmer so the broth stays clear.
Remove and discard the bay leaf and lemon zest. Stir in the lemon juice, dill, parsley, and capers (if using). Season with salt and several grinds of black pepper to balance the lemon.
Ladle into warm bowls and garnish with reserved fennel fronds and a light drizzle of olive oil. Serve alongside the Greek-style salmon to complement its lemon and herb notes without overpowering.