pepper. Cook until the tomatoes are softened, 8 to 10 minutes. Add the wine and boil for 1 minute.  Add the orzo and the chicken broth and bring to a boil, then lower the heat and simmer for 5 minutes. Stir in the scallions and cook until the orzo is al dente, about 3 minutes. Meanwhile, in a food processor, puree the basil, cheese, parsley, tarragon, pine nuts, garlic, lemon peel and lemon juice. Scrape down the sides and then, with the motor running, pour in the remaining extra virgin olive oil. Season with salt and pepper and transfer the pesto to a small bowl. Divide the soup among the 4 bowls and stir in some pesto. Next post will announce theme for July event , keep a look out for it coming soon......... Please don't leave without leaving a comment, I'm sure you must have something to say if you've read the post. We enjoy reading all comments and visiting you in turn too. Whilst here, you are invited to participate in our monthly blogger event The Soup Kitchen. Each month we showcase a new theme, Come view here all bloggers are welcome and we look forwarding to reading all your submissions, past, present and future. 6 comments: Hi debbie.. enjoyed reading ur posyou are forgiven ...:)... but wud love to see ur pcitures with ur new camera... i have the soup event on my list and have been wanting to try a soup but have been postponing it