|Thank you, Mrs. Swanson!|
Stay healthy and eat well, my friends!
4 cups chicken stock, homemade whenever possible
3/4 cup orzo
3 extra large egg yolks (reserve whites for another purpose)
1/3 cup fresh lemon juice, strained
1 cup cooked chicken meat, shredded or cubed, optional
salt and freshly ground black pepper, to taste
Bring the stock to a boil and add the orzo. Cook for 12-15 minutes, or until the pasta is done.
Meanwhile, in a medium bowl, whisk the egg yolks until they begin to get foamy. Still whisking, slowly add the lemon juice.
When the orzo is done, remove the soup from the heat and add the egg-lemon mixture in a slow and steady stream, whisking as you go. It will thicken as you stir. Add the chicken and season well with salt and freshly ground pepper. Heat on low for a minute or two to warm the chicken, and serve immediately.
Serves 2 as a main course, or 4 as a starter.