Lisan Asfour Soup

Egyptian-style soup of toasted orzo, onion, and chicken stock.

Preparation: 10 min · Cooking: 20 min · Total: 30 min · 4 servings

Ingredients

• 100 g dry orzo pasta — Contains wheat (gluten).
• 1000 ml prepared low-sodium chicken stock — Use prepared stock; check the label for allergens and sodium.
• 30 g butter — Contains milk.
• 1 pc medium onion — Peeled and finely diced.
• 0.3 tsp ground black pepper — Freshly ground if available.

Instructions

1. Measure ingredients

   Measure 100 g dry orzo, 1,000 ml prepared low-sodium chicken stock, 30 g butter, 1 medium onion, and 1/4 tsp ground black pepper. Keep 200 ml of the stock aside to loosen the soup near the end.

   Measured ingredients and 200 ml reserved stock are ready.

2. Dice the onion

   Peel and finely dice the onion. Have a medium pot and ladle ready. Keep any opened stock refrigerated until you begin cooking.

   Onion is finely diced.

3. Melt the butter

   Melt the 30 g butter in the pot over medium heat, about 1 minute, without browning it.

   Butter is melted without browning.

4. Soften onion and toast orzo

   Add the diced onion and cook for about 4 minutes, stirring until translucent. Add the dry orzo and stir continuously for about 3 minutes more until lightly golden and nutty-smelling, not burnt.

   Onion is translucent and orzo lightly golden.

   Soften onion and toast orzo: 420 seconds

5. Simmer in stock

   Carefully pour in 800 ml of the prepared stock. Bring to a gentle boil, then lower to a simmer. Stir often for about 10–12 minutes until the orzo is tender with a slight bite; the liquid should remain brothy.

   Orzo is tender with a slight bite; soup remains brothy.

   Simmer orzo: 660 seconds

6. Season and loosen

   Stir in the remaining 200 ml stock and the 1/4 tsp black pepper. Simmer 1 minute to heat through. Taste with a clean spoon; the stock may provide enough salt without adding an unlisted ingredient.

   Reserved stock is hot and pepper dispersed.

7. Check the orzo

   Check that the orzo is cooked through but not mushy and the soup still flows easily from the ladle. If the pasta is firm, simmer another 1–2 minutes and check again; do not serve hard pasta.

   Orzo is tender but not mushy; soup flows from ladle.

8. Serve or refrigerate

   Ladle the hot soup into four bowls and serve promptly. For leftovers, transfer to shallow covered containers and refrigerate at 4°C/40°F or colder within 2 hours (within 1 hour above 32°C/90°F).

   Soup is hot and ready to serve.

Tips

• Stir the orzo while toasting so it colors evenly without burning.
• Reserve 200 ml stock because orzo absorbs liquid as it cooks and rests.

Common mistakes

• Toasting orzo until dark brown can make the soup bitter.
• Too little stock turns the orzo into a thick pasta dish instead of soup.

Substitutions

• For a meat-free version, use the same amount of prepared low-sodium vegetable stock; check its allergen label.

Storage

Refrigerate in shallow covered containers at 4°C/40°F or colder within 2 hours of cooking (within 1 hour above 32°C/90°F); use within 3 days.

Reheating

Reheat only the needed portion until it reaches 74°C/165°F throughout. Stir and add a little drinking water if the orzo has absorbed broth.

About this recipe

Lisan asfour means “bird's tongue,” the name given to this small pasta shape. Toasted-orzo broth soups are familiar in Egyptian cooking; this is a simple chicken-stock version.

Editorial approval does not establish independent kitchen testing. Check allergens and follow safe food handling.