This soup is Greek in origin and has many variants. The egg/lemon combination is also used as a sauce.
Ingredients:
1 tablespoon of oil
1 onion
3 cups of chicken stock
1/2 cup of orzo
1-2 chicken breasts
3 tablespoons lemon juice
3 eggs
Salt
Parsley
I haven't used orzo before and had no idea what it was. It's rice shaped/sized pasta. Seems like a great idea for soups. I'm looking forward to trying it.
Chop the onion and saute it in the oil until it's transparent. While you're doing this also cook the orzo in a pan of slightly salted water..
Make up the stock ready to add to the onions. I thought everyone opened a stock cube this way but I'm showing you pictures in case you don't because this way is sooo easy.
Unfold the foil tabs like in the top picture then flatten the whole stock cube with the heel of your hand until it's flat like in the second picture. Now the stock cube is already broken up and you can just open a corner of the foil and tip it out. Saves getting it on your hands.
Add the stock and drained orzo to the onions, season with salt and leave to simmer. Cut up the chicken breasts into small pieces (so it'll cook in the pan quickly) and add that too. Simmer for about 8 minutes.
Break the eggs into a bowl, add the lemon juice and give them a good whisking (it's what they like).
The next part was impossible to photograph because I needed both hands and had no assistants in the house. Ladle some broth from the soup and slowly pour it into the eggs whisking constantly as you pour. Do this with at least 2 ladles of broth, more if you enjoy it!
The eggs can now be added to the soup but again slowly and whisking the soup constantly. This is to stop the heat of the broth/soup heating the eggs too quickly and making the soup all bitty instead of smooth. Spoon into a bowl and garnish with some parsley.
Wow, what a flavour.! I wasn't expecting such a tang from the lemon juice but I loved it. The soup is smooth and creamy with added texture from the orzo and chicken. The orzo was nice but I'm not sure I could tell the difference from rice. It's a lovely light soup, not too filling but with lots of flavour. Very nice indeed. :)
Ingredients:
1 tablespoon of oil
1 onion
3 cups of chicken stock
1/2 cup of orzo
1-2 chicken breasts
3 tablespoons lemon juice
3 eggs
Salt
Parsley
I haven't used orzo before and had no idea what it was. It's rice shaped/sized pasta. Seems like a great idea for soups. I'm looking forward to trying it.
Chop the onion and saute it in the oil until it's transparent. While you're doing this also cook the orzo in a pan of slightly salted water..
Make up the stock ready to add to the onions. I thought everyone opened a stock cube this way but I'm showing you pictures in case you don't because this way is sooo easy.
Unfold the foil tabs like in the top picture then flatten the whole stock cube with the heel of your hand until it's flat like in the second picture. Now the stock cube is already broken up and you can just open a corner of the foil and tip it out. Saves getting it on your hands.
Add the stock and drained orzo to the onions, season with salt and leave to simmer. Cut up the chicken breasts into small pieces (so it'll cook in the pan quickly) and add that too. Simmer for about 8 minutes.
Break the eggs into a bowl, add the lemon juice and give them a good whisking (it's what they like).
The next part was impossible to photograph because I needed both hands and had no assistants in the house. Ladle some broth from the soup and slowly pour it into the eggs whisking constantly as you pour. Do this with at least 2 ladles of broth, more if you enjoy it!
The eggs can now be added to the soup but again slowly and whisking the soup constantly. This is to stop the heat of the broth/soup heating the eggs too quickly and making the soup all bitty instead of smooth. Spoon into a bowl and garnish with some parsley.
Wow, what a flavour.! I wasn't expecting such a tang from the lemon juice but I loved it. The soup is smooth and creamy with added texture from the orzo and chicken. The orzo was nice but I'm not sure I could tell the difference from rice. It's a lovely light soup, not too filling but with lots of flavour. Very nice indeed. :)
These soup recipes all look so good!!!! You are elevating the banality of soup and a sandwich to a whole other level. Thanks for that!!!
ReplyDeleteYou're welcome, Diane! I enjoy soup (and sandwiches)and feel like I want to explore all the different kinds out there. I wouldn't want to be missing out on a great soup, y'know :D Thanks for commenting <3
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