Winter Vegetable, Orzo and Porcini Minestrone
Photography by Aaron McLean.
INGREDIENTS
20 grams dried porcini mushrooms
1 tablespoon olive oil
3 shallots, finely diced
1 celery stalk, diced
3 bay leaves
2 carrots, peeled and diced
2 parsnips, peeled and diced
1 teaspoon fennel seeds
1 litre vegetable or chicken stock
100 grams orzo pasta
50 grams baby spinach leaves
To serve
olive oil
3-4 spicy sausages e.g. chorizo or fennel sausage
finely grated Parmesan cheese
METHOD
Soak the porcini in 200 ml hot water until soft. Drain, reserve the liquid and set aside. Chop the mushrooms finely.
Heat the oil in a large saucepan or stockpot. Add the shallots, celery and bay leaves and sauté for 2-3 minutes before stirring in the carrot, parsnip, fennel seeds and chopped mushrooms. Season generously.
Cook for a further 3-4 minutes, stirring frequently, then add the drained porcini liquid and stock. Bring to the boil and simmer for 10 minutes.
Stir in the orzo and cook for a further 5-7 minutes. Remove from the heat and stir in the spinach. Rest for 5 minutes while you cook the sausage.
Heat a little olive oil in a non-stick frying pan. Squeeze the sausages from their casings into the hot pan, breaking into bite-sized pieces, and cook until golden and cooked through.
Serve the soup in bowls topped with golden pieces of sausage and grated Parmesan cheese. Serves 4 – 6
Pantry Note:
Orzo pasta: originating from Greece, orzo is a small rice-shaped pasta commonly used in soups, salads or as an alternative to rice. Available from specialty food stores and good supermarkets.
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Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!