Ingredients:
5 Cup(s) bouillon, chicken
5 Cup(s) water
3 Ounce(s) orzo
2 egg
2 juice of lemon
1 Pinch(s) salt
1 Pinch(s) pepper, black
1 Tablespoon(s) parsley, fresh |
Directions:
1. Pour the water and chicken bouillon into a heavy-based saucepan and bring to a boil. Sprinkle in the orzo, return to a boil and cook for 8-10 minutes, or according to packet instructions, until the pasta is tender.
2. Whisk the eggs in a bowl, for at least 30 seconds. Add 4 tablespoons lemon juice and continute whisking for a further 30 seconds.
3. Reduce the heat under the pan of stock and orzo until the stock is not boiling.
4. Very slowly add 4-5 tablespoons of the hot (not boiling) stock to the lemon and egg mixture, whisking constantly. Slowly add another 1 cup of the stock, whisking to prevent the eggs from curdling.
5. Slowly pour the lemon and egg mixture into the pan, whisking until the soup thickens slightly. Do not allow it to boil. Season with salt and pepper.
6. Spoon the soup into warmed soup bowls and sprinkle with chopped flat-leaf parsley. Serve at once. |
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