Tuesday, November 2, 2010

Lemon Orzo Soup

This soup is so very simple that you won't believe how these flavors come together to make such wonderful comfort food! I'm giving you the proportions to make one serving, or two small ones because that's how I make it the most. The recipe is easily doubled, though.

2 cups reduced-sodium chicken broth (homemade is best!)
pepper to taste

Bring the broth and pepper to a boil. Stir in:
1/4 cup orzo pasta

Cook for 9 minutes. Remove from heat.

While pasta is cooking, whisk together 1 egg and 1 teaspoon lemon juice until foamy. Just after removing broth from the heat, stir a spoonful of broth into the egg mixture to temper it. Pour the mixture into the pot, stirring constantly. Serve immediately. (Note: this results in a creamy-looking soup, not with strings of egg like in egg-drop soup.)

That's the basic recipe and method. One great thing about this soup is that it's a terrific starting point for a heartier "makes-you-feel-all-better" soup for when you're sick.

Chicken broth: especially if this is homemade, it has major healing powers -- just ask your mom!
Pasta: carbohydrates to give you energy
Egg: protein to fill you up and build energy
Lemon juice: a little jolt of vitamin C

Now to have fun with it, you can add a variety of different stuff either at the beginning, when you add in the pasta, or to finish. Here's a starting point:

diced mushrooms
green onion
grated veggies like carrot or zucchini
Parmesan cheese
shredded, cooked chicken

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