| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
|
Taste3 |
1 |
servings |
INGREDIENTS
| 6 |
c |
Chicken stock; (48 ounces) |
| 1 |
c |
Orzo |
|
|
Salt and pepper |
| 2 |
|
Eggs; separated |
| 2 |
|
Lemons; Juice of |
|
|
Chopped parsley; for garnish |
INSTRUCTIONS
In a large saucepan bring stock to a boil over high heat. Taste for
seasoning, add salt and pepper as needed, and stir in orzo. Bring to a
boil, cover and reduce heat to simmering. Cook until orzo is tender,
about 10 minutes. In a bowl whisk egg whites to soft peaks, then beat
in yolks. Mixture should be frothy. Stir in lemon juice until just
combined. Slowly stream 2 ladlefuls of hot stock over egg mixture,
whisking constantly. Slowly whisk egg mixture back into simmering
stock, stirring until thickened. Do not let soup boil. Serve
immediately, garnished with parsley.
Yield: 4 servings
Converted by MC_Buster.
Recipe by: TASTE SHOW #TS4596
Converted by MM_Buster v2.0l.
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