Greek Lemon and Orzo Soup

My all time favourite soup is the Greek Lemon and Orzo soup from the 'Plaza' in Kenora, Ontario. So unbelievably yummy! I was craving this the other day so I experimented with a recipe I found online.  It was not nearly as good as the Plaza's but it was still very tasty! We enjoyed it with toasted Nann bread and a side of sliced tomatoes with goat cheese, fresh basil and a balsamic reduction drizzle.

Greek Lemon and Orzo Soup

http://www.rachaelraymag.com/Recipes/rachael-ray-magazine-recipe-search/rachael-ray-30-minute-meals/greek-lemon-and-orzo-soup

INGREDIENTS

• 64 ounces (8 cups) chicken broth
• One 2-inch strip lemon peel and juice of 1 large lemon
• 1 bay leaf
• Pinch saffron or saffron powder
• ½ cup orzo
• 2 large eggs plus 3 large yolks
• 2 drops hot sauce
• Flat-leaf parsley, chopped (a couple of generous handfuls)
• Salt and freshly ground pepper
• Pita chips (any flavor), for serving

DIRECTIONS:

1. In a soup pot, bring the broth, lemon peel, bay leaf and saffron to a boil. Stir in the orzo and boil for 5 minutes. Cover, remove the pan from the heat and let the orzo steep for 5 minutes. Discard the lemon peel and bay leaf.
2. In a bowl, whisk the eggs and egg yolks, lemon juice and hot sauce. Whisk in ½ cup soup to temper the eggs, then whisk the egg mixture into the soup. Cook on low heat, whisking, for 5 minutes. Stir in the parsley; season with salt and pepper. Serve with pita chips.