I made this the other night. I gave it 4 stars because I did make a few changes to the recipe. I took the advice of a previous review about blending the soup while adding the egg yolk to it - wow, just wow. The consistency of the soup was dead on delicious. Whenever I have this soup, there are not other veggies in it so I wanted to keep close to its roots of the soup because my boyfriend is from the Mediterranean. This is how I made the soup - the only vegetables I used was garlic and onion. I sautéed the onion and garlic first, added said ingredients together and threw the cooked onion/garlic in the soup. For this particular soup, the more lemon the better. I used 8 organic lemons. I used white and black pepper. Added the butter/flour mixture into the soup and then put it in the blender. While blending the soup, I slowly added the egg yolk into it. After that, I put the soup back on the stove, heated it through (you will see a beautiful froth on top at this point). I shredded a lemon pepper rotisserie chicken, threw it in the soup. I made the orzo separately and platted it in the bowl and poured the soup right on top.
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I made this the other night. I gave it 4 stars because I did make a few changes to the recipe....