Serves 6
1 oz butter
1 large onion, finely chopped
1 garlic clove, crushed
8 cups hot vegetable stock
1 cup orzo
1 lb 2 oz swiss chard, stalks removed, leaves shredded
a large handful of basil, torn
Gruyére Croutons
½ baguette, or other loaf of bread, cut into slices
½ oz butter, melted
1 teaspoon dijon mustard
½ cup coarsley grated gruyére cheese
Heat the butter in a large heavy-based saucepan. Sauté the onion and garlic over medium heat for 4-5 minutes, or until the onion has softened. Add the stock and bring to a boil. Stir in the orzo, reduce heat and simmer for 8 minutes, stirring occasionally.
Meanwhile, make the gruyére croutons: heat the broiler to high. Combune the melted butter and dijon mustard. Spread the baguette slices on a baking tray and toast under broiler until golden brown on top. Turn the slices over and brush with the combined melted butter and mustard. Top with the gruyére and toast until the cheese has melted.
Add the Chard and basil to the soup and simmer for 1 minute, or until the orzo is al dente and the chard is cooked. Season with salt and freshly ground black pepper and serve with the hot croutons.
***This soup is pretty versatile and can be made with leftover cooked rice,barley, quinoa, etc. or any quick-cooking pasta such as couscous.