Pile on the blankets and cozy up with this soup season stunner. Starring shredded Original Pieces, this hearty bowl of lemony, dill-icous comfort is the quickest way to cure those winter blues.
Place a dutch oven or pot over medium heat with 1 tbsp olive oil. When hot, add the Original Pieces in one even layer. Sprinkle generously with black pepper and sear for 5 to 6 minutes on each side, or until golden brown. Remove to a cutting board.
Add 1 tbsp olive oil to the pot and sauté the shallots, carrot and celery with a large pinch of kosher salt and black pepper for 4 to 5 minutes, or until slightly softened. Add the garlic and orzo to the pot and sauté for 1 to 2 minutes more until the orzo is lightly toasted and coated in olive oil and the garlic is fragrant.
Carefully pour in the vegetable stock and bring to a boil. Reduce heat to a low simmer and season to taste with kosher salt and black pepper. Simmer for 8-10 minutes, or until the orzo is tender.
While the soup simmers, shred your cooked Original Pieces on a cutting board using two forks. When the orzo is tender, add the shredded Original Pieces to the soup, along with the lemon juice and chopped dill. Stir to combine and taste, adjusting for salt as needed.
To serve, spoon into large bowls and top with an additional sprinkling of chopped dill and freshly cracked black pepper.