Greek Lemon and Orzo Soup |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Lemon...mmmm! Courtesy Everyday With Rachael Ray Dec/Jan 2007. Ingredients:
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) |
Directions:
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.
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