Lemony Artichoke Soup
- 4 cups chicken broth, reserving 2 Tbsp
- 1/2 cup orzo
- 1/2 cup drained, chopped Luna Rossa® Premium Whole Artichoke Hearts
- 2 large eggs
- 3 Tbsp lemon juice (juice of 1 lemon)
- 1/4 cup half-and-half
- Toasted pine nuts or croutons
In a medium-size saucepan, bring chicken broth, except for the 2 tablespoons, to a boil. Reduce heat and add orzo. Cook according to package directions, approximately 10 minutes. Stir in artichokes.
In a small mixing bowl, whisk or beat eggs until well-blended. Add reserved chicken broth and lemon juice and blend. Add egg mixture all at once to soup. Stir in half-and-half and cook on low until heated through.
Ladle into bowls and garnish with pine nuts or croutons.Makes 5 - 1-cup
Submitted by: Recipe Group Member
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