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Add a photoRaciónes: 12
Ingredientes
- 3 quart chicken broth
- 1 c. dry orzo
- 1 1/2 lb asparagus 3/4-inch slices
- 8 whl Large eggs cracked in a bowl and whisked
- 2 x lemons juiced
- 1 bn scallions minced
- 4 dsh lemon oil or possibly more freshly grnd black pepper kosher salt
Direcciones
- 1. In a large stockpot, bring the chicken stock to a boil. Add in orzo and cook 5 to 7 min.
- 2. 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.
- 3. Remove from heat and add in remaining ingredients. Serve immediately.
- Description: "An egg and lemon soup ready in 20-25 min." Start to Finish Time:"0:25"
- NOTES : Orzo is also called rosamarina pasta. The owners of the Soup Factory are alumnae of the school.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 335g | |
| Recipe makes 12 servings | |
| Calories 147 | |
| Calories from Fat 34 | 23% |
| Total Fat 3.85g | 5% |
| Saturated Fat 1.16g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 139mg | 46% |
| Sodium 423mg | 18% |
| Potassium 370mg | 11% |
| Total Carbs 18.35g | 5% |
| Dietary Fiber 2.4g | 8% |
| Sugars 1.72g | 1% |
| Protein 9.91g | 16% |
