Recipe

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• 8 cups chicken broth
• 1 lemon peel (2-inch strip)
• 1 large lemon , juice of
• 1 bay leaf
• 1 pinch saffron
• 1/2 cup orzo pasta
• 2 large eggs , plus
• 3 large egg yolks
• 2 drops hot sauce
• flat leaf parsley, chopped (a couple of generous handfuls)
• salt & freshly ground black pepper
• pita chips, for serving (any flavor )

• 1 In a soup pot, bring the broth, lemon peel, bay leaf and saffron to a boil.
• 2 Stir in the orzo and boil for 5 minutes.
• 3 Cover, remove the pan from the heat and let the orzo steep for 5 minutes.
• 4 Discard the lemon peel and a bay leaf.
• 5 In a bowl, whish the eggs and egg yolks, lemon juice and hot sauce.
• 6 Whisk in 1/2 cup soup to temper the eggs, then whish the egg mixture into the soup.
• 7 Cook on low heat, whisking, for 5 minutes.
• 8 Stir in the parsley; season with salt and pepper. Serve with pita chips.