Herb and Lemon Soup
Created by sandy on August 19, 2012
- Servings: 6
- Prep Time: 10m
- Cook Time: 15m
- Recipe #6260
Ingredients
- 3 pints chicken stock
- 5 ounces dried orzo pasta
- 3 medium eggs
- Juice of 1 large lemon
- 2 tablespoons finely chopped fresh chives
- 1 tablespoons finely chopped fresh chevril
- Salt
- Pepper
- Lemon wedges to serve
How to Make
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Step 1: Bring the stock to the boil in a large pan.
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Step 2: Add the pasta and cook for 5 minutes.
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Step 3: Beat the eggs in a small bowl until frothy, then add the lemon juice and 1 tablespoon cold water.
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Step 4: Slowly stir in two ladlefuls of the hot stock.
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Step 5: Put the egg mixture in the pan with the rest of the soup, then warm through over very low heat for 2-3 minutes.
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Step 6: Add the chives and chevril and season with salt and pepper.
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Step 7: Divide the soup among 6 warm bowls and serve immediately, with lemon wedges.
Nutritional Facts
- Serving Size: 1 (169.3 g)
- Calories 160.4
- Total Fat - 4 g
- Saturated Fat - 1.1 g
- Cholesterol - 85.4 mg
- Sodium - 203.9 mg
- Total Carbohydrate - 23.4 g
- Dietary Fiber - 2.7 g
- Sugars - 2.1 g
- Protein - 7.6 g
- Calcium - 18.2 mg
- Iron - 0.9 mg
- Vitamin C - 0.9 mg
- Thiamin - 0.1 mg