Greek Lemon And Orzo Soup

• 8 cups chicken broth
• 1 lemon peel (2-inch strip)
• 1 large lemon, juice of
• 1 bay leaf
• 1 pinch saffron
• 1/2 cup orzo pasta
• 2 large eggs, plus
• 3 large egg yolks
• 2 drops hot sauce
• flat leaf parsley, chopped (a couple of generous handfuls)
• salt & freshly ground black pepper
• pita chips, for serving (any flavor)

1. In a soup pot, bring the broth, lemon peel, bay leaf and saffron to a boil.
2. Stir in the orzo and boil for 5 minutes.
3. Cover, remove the pan from the heat and let the orzo steep for 5 minutes.
4. Discard the lemon peel and a bay leaf.
5. In a bowl, whish the eggs and egg yolks, lemon juice and hot sauce.
6. Whisk in 1/2 cup soup to temper the eggs, then whish the egg mixture into the soup.
7. Cook on low heat, whisking, for 5 minutes.
8. Stir in the parsley; season with salt and pepper. Serve with pita chips.

chicken broth, lemon, lemon, bay leaf, saffron, orzo pasta, eggs, egg yolks, hot sauce, flat leaf parsley, salt, pita chips

Taken from www.food.com/recipe/greek-lemon-and-orzo-soup-196760 (may not work)