Avgolemono (Egg and Lemon Soup)

• 6 cups chicken stock (48 ounces)
• 1 cup orzo
• Salt and pepper
• 2 eggs, separated
• Juice of 2 lemons
• Chopped parsley, for garnish

1. In a large saucepan bring stock to a boil over high heat.
2. Taste for seasoning, add salt and pepper as needed, and stir in orzo.
3. Bring to a boil, cover and reduce heat to simmering.
4. Cook until orzo is tender, about 10 minutes.
5. In a bowl whisk egg whites to soft peaks, then beat in yolks.
6. Mixture should be frothy.
7. Stir in lemon juice until just combined.
8. Slowly stream 2 ladlefuls of hot stock over egg mixture, whisking constantly.
9. Slowly whisk egg mixture back into simmering stock, stirring until thickened.
10. Do not let soup boil.
11. Serve immediately, garnished with parsley.

chicken stock, orzo, salt, eggs, lemons, parsley

Taken from www.foodnetwork.com/recipes/avgolemono-egg-and-lemon-soup-recipe.html (may not work)