New England Soup Factory's Asparagus, Lemon, and Orzo Soup

Submitted by winkki

"Yet another unusual but wonderful recipe from Marjorie Druker's New England Soup Factory in Boston! Very simple and low-carb."

 

• Ready In: 30mins
• Ingredients: 8
• Serves: 12

ingredients

• 3 quarts chicken broth
• 1 cup dried orzo pasta
• 1⁄2 lb asparagus, cut into 3/4 inch slices
• 8 eggs, beaten
• 2 lemons, juice of
• 1 bunch scallion, chopped
• 4 -6 dashes lemon extract
• fresh ground black pepper

directions

1. Bring the chicken stock to a boil in a large stockpot.
2. Add orzo; cook 5-7 minutes.
3. Add asparagus; cook 5-7 minutes more.
4. Bring soup back to a brisk boil and whisk in beaten eggs.
5. Cook for 1 minute.
6. Remove from heat and add remaining ingredients.
7. Serve immediately.

Reviews

[Raqstar]

Easy, fast, cheap and healthy. Our family eats this as dinner at least once a week! Fantastic!

 

[Ms B.]

This is a very good soup with a bright, crisp flavor. It would be the perfect spring soup, but also add a little cheer to gray, rainy days.

 

[P.B.andJayne]

I love this soup and have made it several times. The only lemon I used was the fresh lemon. You can't go wrong with fresh lemon juice! This is a wonderful fresh tasting soup. The egg, orzo, lemon and asparagus worked well together.

 

[Spit In Soup]

Great flavors, nice springtime soup. My kids didn't care for the "egg drop" texture and wouldn't eat it. I have a ton of leftovers. The grown-ups liked it, tho!

 

[ResRas]

a little lemony but still quite tasty!