While Rachel Rays original version looked appealing, I felt this version would be a little tastier ;) not that there was anything with the original, I feel a little 'chickened out' lately and needed a little change. It's prime soup season around my house, and this one I think is a keeper.
Toasted Orzo Kielbasa Soup (inspired by Rachel Ray)
6 cups chicken stock
1 whole bulb of garlic, peeled and top removed
1 package kielbasa, diced
3 Tbsp butter
1 cup orzo pasta
2 Tbsp extra virgin olive oil
1 large carrot, peeled and chopped
1 red bell pepper, seeded and chopped
1 green bell pepper, seeded and chopped
2 shallots, finely chopped
2 cloves garlic, finely chopped
salt and pepper
1/4 cup chopped flat-leaf parsley
In a medium sauce pan, bring the chicken stock to a simmer. Peel the whole clove of garlic of any excess paper, and slice the top of the bulb off so the garlic is partially exposed. Drop the whole clove of garlic in with the simmering stock while you prepare the rest of the soup. Allow to simmer a minimum of 15-20 minutes.
Heat a stock pot or dutch oven over medium heat and add the 3 Tbsp of butter and allow to melt. Add the orzo and cook, stirring until well toasted. Transfer to a plate.
Return stock pot to heat and add the extra virgin olive oil to the pan. Add the carrots, peppers, garlic, shallots, and season with salt and fresh cracked pepper. Add the diced kielbasa to the pot at this point. Stir occasionally until vegetables are softened. Return the orzo to the pot.
Remove the garlic from the simmering chicken stock and discard the garlic. Add the chicken stock to the orzo, vegetables, and kielbasa. Stir occasionally, bring the soup to a boil and cook until the orzo is tender.
Add the chopped parsley for garnish and serve immediately.
