| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Gourmet/bon, January 199 |
1 |
servings |
INGREDIENTS
| 3/4 |
c |
Chopped red cabbage |
| 1 |
tb |
Olive oil |
| 1 1/2 |
c |
Chicken broth |
| 3 |
tb |
Orzo; (rice-shaped pasta) |
| 1 |
ts |
Soy sauce |
| 4 |
|
Thin lemon slices |
| 1 |
tb |
Thinly sliced scallion greens |
INSTRUCTIONS
In a saucepan cook the cabbage in the oil over moderate heat, stirring,
until it is tender, stir in the broth and 1/2 cup water, and bring the
mixture to a boil. Add the orzo, simmer the mixture, stirring occasionally,
for 6 to 8 minutes, or until the orzo is tender, and add the soy sauce and
pepper to taste. Divide the soup between bowls and top each serving with
half the lemon slices and half the scallion greens.
Makes about 3 cups, serving 2.
Gourmet January 1990
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