Sunday, February 27, 2011

Soups on Sunday.

This is a weeknight soup. Or an any night soup. Or an I'm hungry and don't know what to make soup. It can be made in under 15 minutes. That is not a typo -- under FIFTEEN minutes.  

I ran across the recipe years ago when Cookie Magazine often provided my cooking inspiration. Kids were young and cookbooks were scarce. I quickly tore the page from the magazine, inserted it in my completely unorganized recipe organizer.  I have since pulled it out on many chilly nights. Or when I'm sick and I need to make something easy {for myself - insert sniffles}. Or when I don't have anything for lunch. Truly, it is easy, satisfying and comforting. A perfect companion in my humble estimation. 

Put it in your arsenal and use liberally!

via Dinner: a Love Story
4 cups chicken broth
1/4 cup uncooked orzo
salt and pepper
3 eggs
3 tablespoons lemon juice
Rotisserie chicken (optional)

In a saucepan bring broth to a boil. Add orzo and cook until al dente {approx. 7 minutes}. Season with salt and pepper and reduce heat to low. In a medium bowl, whisk together eggs and lemon juice until smooth. Ladle about 1 cup of the hot broth into the egg - lemon mixture, whisking to combine {you're tempering the eggs so they don't scramble - don't skip this step}. Add the mixture back to the simmering saucepan. Stir just until the soup becomes opaque and thickens as the eggs cook, 1-2 minutes. Add chicken and more salt and pepper if desired. 

And if you have not yet purchased Time for Dinner: Strategies, Inspiration, and Recipes for Family Meals Every Night of the Week {by the Cookie editors}, what are you waiting for?! It is my go-to family meal cookbook!

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