New England Soup Factory's Asparagus, Lemon, and Orzo Soup |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 12 |
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Yet another unusual but wonderful recipe from Marjorie Druker's New England Soup Factory in Boston! Very simple and low-carb. Ingredients:
3 quarts chicken broth |
1 cup dried orzo pasta |
1/2 lb asparagus, cut into 3/4 inch slices |
8 eggs, beaten |
2 lemons, juice of |
1 bunch scallion, chopped |
4 -6 dashes lemon extract |
fresh ground black pepper |
Directions:
1. Bring the chicken stock to a boil in a large stockpot.
2. Add orzo; cook 5-7 minutes.
3. Add asparagus; cook 5-7 minutes more.
4. Bring soup back to a brisk boil and whisk in beaten eggs.
5. Cook for 1 minute.
6. Remove from heat and add remaining ingredients.
7. Serve immediately.
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