Asparagus, Orzo And Lemon Soup Recipe

• 3 quart chicken broth (12 c.)
• 1 c. dry orzo
• 1 1/2 lb asparagus cut into 3/4" slices
• 8 whl Large eggs whisked Juice from 2 fresh lemons
• 1 bn scallions minced
• 4 dsh lemon oil - (to 6 drops) Freshly-grnd black pepper to taste Kosher salt to taste

1. In a large stockpot, bring the chicken stock to a boil.
2. Add in orzo and cook 5 to 7 min.
3. Add in asparagus and cook an additional 5 to 7 min.
4. Bring soup back to a brisk boil and whisk in beaten Large eggs.
5. Cook for 1 minute.
6. Remove from heat and add in remaining ingredients.
7. Serve immediately.
8. This recipe yields 12 servings.
9. NOTES : Marjorie Druker together with her husband own New England Soup Factory with 3 stores now operating in the Boston, MA area.

chicken broth, orzo, eggs, scallions, lemon oil

Taken from cookeatshare.com/recipes/asparagus-orzo-and-lemon-soup-70938 (may not work)