Caramelised Red Onion and Cherry Tomato Orzo Soup (Birds Tongue Soup)
Freshly made chicken broth is always very inviting and makes me want to make soup. I had been wanting to make the middle eastern birds tongue soup for a while, So it was the perfect time when I had some delicious, fresh chicken broth to use. I like to put a fresh modern twist on recipes from time to time and this is not the traditional recipe but something different and definitely my take on it.
The base of this soup is with red onions and cherry tomatoes caramelised in butter. It is so delicious and heart warming I really hope you try it.
- 1 cup Orzo Pasta
- 1 Medium Red Onion
- 1.5 cup Cherry Tomatoes diced
- 4 cups Chicken or Vegetable Broth
- 1/2 cup Chopped Parsley
- 3 tablespoons Olive Oil
- Salt and Pepper to taste
- 1/2 teaspoon Turmeric
- Pinch of Chilli Flakes
- 3 Bay Leaves
- Start by frying the onions with garlic in a medium sized pot in olive oil for about 3 minutes.
- Add the cherry tomatoes and bay leaves to the pot and dry everything together for about 5 minutes.
- Add all spices, chopped potatoe and the orzo and allow everything to saute together in the oil for 2 minutes before adding the broth.
- Lower the heat and allow the soup to cook. Once the orzo and potatoes are cooked, remove the pot off the heat and stir in the parsley.
I'm Nelly, the recipes I share here are inspired by the people, cultures and places beloved to me. Peanutswirls represents my love for food, cooking and hosting. I hope to share with you a taste of the Middle East influnced by my upbringing in the West.
I can't wait to see what we cook together.
