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1. Melt butter in a saucepan over medium heat, add finely diced onion (reserve half the onion for the orzo) and cook until translucent, about 4 minutes.
0.5 piece Yellow onion,
2 tbsp Butter
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2. Stir in cream-style sweet corn and milk, bring to a gentle simmer, and cook for 8 minutes, stirring occasionally.
2 can Cream-style sweet corn,
0.5 cup Whole milk
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3. Season with salt, black pepper, and smoked paprika, then blend half the soup with an immersion blender for a creamy but slightly chunky texture. Keep warm while you make the orzo.
0.5 tsp Black pepper,
1 tsp Salt,
0.2 tsp Smoked paprika
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4. Bring a large pot of salted water to a boil and cook orzo according to package instructions until al dente, about 9 minutes. Add frozen peas during the last 2 minutes of cooking, then drain, reserving 0.5 cup of the pasta cooking water.
1.5 cup Orzo pasta,
1.5 cup Frozen peas,
1 tsp Salt
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5. While the orzo cooks, heat olive oil in a large skillet over medium heat. Add the reserved diced onion and minced garlic, and sauté until fragrant and softened, about 3 minutes.
4 tbsp Olive oil,
3 clove Garlic,
0.5 piece Yellow onion
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6. Add the drained orzo and peas to the skillet along with a splash of the reserved pasta water. Stir in the zest and juice of both lemons, tossing to coat everything evenly.
2 piece Lemon
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7. Remove from heat and fold in crumbled feta, chopped mint, and chopped basil. Season with black pepper and additional salt to taste, adding more pasta water if needed for a creamy consistency.
150 g Feta cheese,
2 tbsp Fresh mint,
3 tbsp Fresh basil,
0.5 tsp Black pepper,
1 tsp Salt
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8. Divide the lemony pea and feta orzo among bowls. Ladle the warm corn soup into small side bowls, garnish with chopped chives, and serve immediately.
2 tbsp Fresh chives
By james
