This soup is one of our absolute favorites. I have yet to meet anyone who doesn't like it once they try it even though it might sound kind of odd. Having a good stand mixer is key to making it.
Ingredients:
96 oz. Chicken Broth
12 oz. Orzo
9 Eggs
6 tablespoons of Lemon Juice
1-2 Fresh Lemons
Black Pepper
1. In large pot, bring chicken broth to a boil.
2. Add 12 oz. of orzo to broth and cook per directions on box. *
3. In two smaller bowls, separate whites and yolks of 9 eggs.
4. Whip eggs whites on high until they have a stiff peak.
5. With mixer running continuously on medium, fold in yolks, one at a time.
6. With mixer running continuously on medium, add 6 T. (or more to taste) of lemon juice.
7. With mixer running continuously on medium, slowly add 2-4 c. of broth to eggs, until egg mixture is heated throughout, being careful not to cook the eggs.
8. While wisking the pot continuously, pour the heated egg mixture into the pot with the orzo and broth.
9. Continue to stir the soup, folding from the top down to dissipate foam, over low heat.
10. Serve with fresh lemon slices and black pepper to taste.
Makes about 8 servings.
*It is key that the egg mixture is ready about the same time the orzo is finished cooking. Letting the eggs sit, waiting for the orzo, will make them lose their peak.
Image courtesy of http://www.hort.purdue.edu/
1 comment:
hmm, i may actually have to try to make this one of these days. i do love it at costa's oh so much.
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