New England Soup Factory’s Asparagus, Lemon, and Orzo Soup
At a Glance
- Total
- 30 min
- Servings
- 12.00 serving(s)
Categories
- Soup
- New England
- Stovetop
Allergens
- Eggs
- Wheat
Servings & Nutrition
Original recipe serves 12. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for New England Soup Factory's Asparagus, Lemon, and Orzo Soup brings together 3 quarts chicken broth, 1 cup dried orzo pasta, 1/2 lb asparagus, cut into 3/4 inch slices in a practical dish for home cooking. It takes about 30 min to prepare and cook. It makes approximately 12 servings.
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Equipment
Large stockpot, whisk
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
Instructions
Bring the chicken stock to a boil in a large stockpot.
Add orzo; cook 5-7 minutes.
Add asparagus; cook 5-7 minutes more.
Bring soup back to a brisk boil and whisk in beaten eggs.
Cook for 1 minute.
Remove from heat and add remaining ingredients.
Serve immediately.
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