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Add a photoServings: 12
Ingredients
- 3 quart chicken broth (12 c.)
- 1 c. dry orzo
- 1 1/2 lb asparagus cut into 3/4" slices
- 8 whl Large eggs whisked Juice from 2 fresh lemons
- 1 bn scallions minced
- 4 dsh lemon oil - (to 6 drops) Freshly-grnd black pepper to taste Kosher salt to taste
Directions
- In a large stockpot, bring the chicken stock to a boil. Add in orzo and cook 5 to 7 min. Add in asparagus and cook an additional 5 to 7 min. Bring soup back to a brisk boil and whisk in beaten Large eggs. Cook for 1 minute.
- Remove from heat and add in remaining ingredients. Serve immediately.
- This recipe yields 12 servings.
- NOTES : Marjorie Druker together with her husband own New England Soup Factory with 3 stores now operating in the Boston, MA area.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 294g | |
| Recipe makes 12 servings | |
| Calories 98 | |
| Calories from Fat 5 | 5% |
| Total Fat 0.59g | 1% |
| Saturated Fat 0.14g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 377mg | 16% |
| Potassium 316mg | 9% |
| Total Carbs 17.42g | 5% |
| Dietary Fiber 2.4g | 8% |
| Sugars 1.28g | 1% |
| Protein 5.74g | 9% |
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