Recipe - Egg Lemon Soup

2 qt Chicken broth
2/3 cup Orzo
3 Eggs
1 One half Lemons ; Juice of

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Bring the chicken broth to a boil in a saucepan. Stir in the orzo, reduce
the heat and simmer, uncovered, for about 10 to 12 minutes, or until pasta
is done. Turn off the heat, keeping the pan in its place.

Separate the eggs, and place the egg whites in a clean bowl and beat just
until foamy, about 23 minutes. Add the egg yolks and continue beating until
well mixed, another 2 minutes. Continuing to beat, gradually add the lemon
juice. Slowly add about 3 cups of the hot chicken broth (at this point, use
a thermometer to make sure the broth is just below 160 degrees F), beating
as you add the broth in a very thin stream.

Using a wooden spoon or large fork, vigorously stir the orzo and remaining
hot broth in an S pattern. Then quickly pour all of the egg lemon mixture
into the saucepan while stirring. Keep the pan warm over very low heat, and
stir in an S? pattern until the soup thickens slightly and the froth is
broken down. Serve hot.

Yield: 6 servings

Posted to recipeludigest by molony molony@scsn.net on Feb 24, 1998