Broccoli and Lemon Orzo Soup

This is one of my all-time favorite soups. It's simple to put together, delicate enough to eat when you're not feeling well, but with a complex enough flavor to enjoy when you feel great and just want some good soup. It's on the brothier side, which lend itself well to being served with a loaf of crusty artisan bread.

The quality of the vegetable stock you use here is important. Use one that is relatively neutral and that you enjoy the flavor of. As with any brothy soup, it's only as good as the quality of your broth. Another note -- orzo is magical. As this soup sits, the orzo will soak up any remaining liquid. If you want to eat leftovers of this soup the next day, either plan on eating it more "casserole" or "stew" style...or add more broth/lemon to return it to its original soup state.

Broccoli & Lemon Orzo Soup
Serves 6.

1 small onion, chopped
2 cloves garlic, minced
1 tbsp extra virgin olive oil
8 cups good vegetable broth
1 lb of broccoli, cut into bite­size pieces
3⁄4 cup orzo
the zest of one lemon
the juice of half a lemon
2 tbsp dill, chopped

1. In a large pot over medium­high heat, cook onions in olive oil until starting to caramelize, about 7 minutes. Add garlic and cook for another 2 minutes.
2. Pour in vegetable broth and bring to a boil. Add orzo and cook for 4 minutes. Add broccoli and cook for an additional 5 minutes, until broccoli is tender and orzo is cooked through. Add zest, juice, and dill. Serve immediately.