It seems only fitting that a food scientist has a blog with a recipe or two on it especially one containing citrus (since Weston works for Minute Maid). We tried this recipe per a co-worker's suggestion and enjoyed the interesting flavor combination it contained. It was so simple to make, refreshing, and addicting (and maybe a little weird, too) that we wanted to share it with all of you. Hope you will try it and enjoy it like we did. Let us know what you think!
Lemon Soup
1 ( 48 fluid ounce) can chicken broth
2 egg yolks
2 egg whites
1 lemon, juiced
salt and pepper to taste
1 cup uncooked orzo pasta (Weston says you may use cooked rice for the orzo pasta. I used really tiny star pasta. The key is something that is small and that will cook rapidly.)
Directions:
1. Pour chicken broth into a large pot, and bring to a boil. Add orzo pasta, and simmer for 10 minutes, until tender.
2. In a medium glass or metal bowl, whip egg whites to medium stiff peaks. Stir in egg yolks and lemon juice. When the pasta has finished cooking, gradually ladle about 1 cup of the soup into the egg mixture while stirring gently. This will heat up the eggs so they will not be shocked by the boiling liquid. Pour the egg mixture into the soup pot, and stir until well blended. Season with salt and pepper, and serve immediately.
This recipe was found on http://Allrecipes.com
2 comments:
okay, this just sounds too wierd! :) I think that I'd better taste it first at your house! He! he! Aren't you glad that they FINALLY got around to releasing me today! :)
I'm glad you put the recipe on here, I loved it and have been craving that flavor.
Post a Comment