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Egg Lemon Soup Serves 4 to 6 2 quarts chicken stock 3/4 cup orzo 3 large eggs Juice of 2 lemons (about 1/3 to 1/2 cup) 1 teaspoon salt 1 teaspoon freshly ground black pepper 1 bunch mint, leaves only, roughly chopped (optional) Bring chicken stock to a boil. Add orzo. Cover and simmer 6 to 8 minutes, stirring occasionally, until pasta is just cooked. Meanwhile, break eggs into a medium sized mixing bowl and beat with lemon juice, salt, and pepper. Add simmering stock to egg mixture, one ladleful at a time, whisking constantly to incorporate. When about half the stock has been added, pour the egg/stock mixture back into the pot, stirring to incorporate thoroughly. When soup thickens just enough to coat the back of a spoon, it is done. If it still appears thin, cook it over very low heat stirring constantly just until it thickens slightly. Serve immediately in warm bowls with a sprinkle of chopped mint on top. |
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