LEMON SOUP5 cups rich chicken broth 3 cups water 1/2 cup orzo or small pasta 4 egg whites 2 egg yolks Juice of 2 lemons In a large saucepan or kettle, bring the broth and water to a boil. Add the orzo and cook over medium heat for 15 to 20 minutes until the pasta is tender but not soggy. In a large bowl, beat the egg whites with 2 tablespoons water until soft peaks form. In a separate bowl, beat the egg yolks with the lemon juice; fold into the egg whites. Add some of the hot broth to the egg mixture and stir gently to warm up the egg. Return all the egg mixture to the hot broth and simmer, stirring constantly, until the soup thickens slightly. Servings: 8 Source: Weekend: A Menu Cookbook for Relaxed Entertaining by Edith Stovel, Pamela Wakefield
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