Avgolemono Soup

• 4 cups lower sodium chicken broth
• 1/4 cup orzo
• 1 large egg
• 2 egg yolks
• 1 lemon grated for zest, and juiced, plus more for garnish
• kosher salt
• freshly ground pepper
• toast for serving

1. Bring broth to a boil in a medium saucepan over medium-high heat. Add orzo and boil until al dente, 6 to 8 minutes.
2. While orzo cooks, whisk together egg, egg yolks, lemon zest, and lemon juice in a bowl until foamy and pale yellow. When orzo is ready, pour 1/2 cup of hot stock into egg mixture in a slow, steady stream, whisking constantly.
3. Lower heat to medium-low and slowly pour egg-soup mixture back into saucepan, whisking constantly.
4. Simmer gently, stirring frequently, until this enough to coat the back of a wooden spoon, 8 to 10 minutes. Season with salt and pepper.
5. Serve immediately with toast; garnish with lemon zest and black pepper.

lower, orzo, egg, egg yolks, lemon, kosher salt, freshly ground pepper

Taken from www.yummly.com/recipe/Avgolemono-Soup-1185406 (may not work)