Preparation:

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
Source:
Submitted by: Recipe Group Member
Date:

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