So now that you’ve made Angel Food Cake, what do you do with all those leftover egg yolks, exactly? Well, I wondered the same thing. A really dense omelet? Nah. Ice cream? Well, for the past few days it has been 35-40 degrees and raining, so I’m not exactly craving ice cream. I got to searching, and this soup was a perfect, easy solution. Not to mention it was something that was very inexpensive, and I had all of the ingredients at home already. Sounds like the winner!
I have never tried this soup prior to creating it here at home, although I had heard of it and could imagine the creamy feel of it in my mouth. After reading a bit about it, many also add cooked chicken to this soup, and some make it with whole eggs rather than just egg yolks. But the core ingredients are the same…chicken broth, eggs, and lemon. It’s a tasty, simple dish that’s perfect as a first course, or as I did, an accompaniment to a big salad.
This recipe is based off a recipe from Barbara Kafta’s “Soup: A Way of Life.” I found it through epicurious.com, although a book entirely devoted to soup sounds intriguing…I might just have to seek that out!
6 c chicken stock
1 c orzo
12 egg yolks
2/3 c fresh lemon juice
Zest of one lemon
Salt and pepper to taste
Chopped fresh parsley
In a medium saucepan, bring the stock to a boil. Stir in the orzo and cook until tender, about 15 minutes.
Meanwhile, beat the egg yolks, lemon juice, and lemon zest together in a large bowl.
When the rice is tender, slowly ladle half of the hot broth into the yolks to temper them, whisking constantly. (this is done to prevent curdling of the eggs) Whisk the egg yolk mixture into the broth and place over low heat. Cook, stirring constantly, just long enough to thicken the soup. Do not boil. Season to taste with salt and pepper. Sprinkle fresh parsley over and serve. Makes 6 servings.