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Silky lemon broth with orzo and herbs. Clean, bright, and exactly what you want after a long day in the Mykonian sun.
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ingredients
🍝 PASTA
•
1 cup orzo
🍋 PRODUCE
•
Juice of 2 lemons
•
Zest of 1 lemon
•
Fresh dill and parsley
🥛 DAIRY
•
2 eggs
🫙 PANTRY
•
6 cups good chicken or vegetable stock
•
Olive oil
•
Salt
•
White pepper
Mykonos
Lemon Orzo Soup
Silky orzo broth with bright lemon and dill.
Silky lemon broth with orzo and herbs. Clean, bright, and exactly what you want after a long day in the Mykonian sun.
Ingredients
🍝 PASTA
— 1 cup orzo
🍋 PRODUCE
— Juice of 2 lemons
— Zest of 1 lemon
— Fresh dill and parsley
🥛 DAIRY
— 2 eggs
🫙 PANTRY
— 6 cups good chicken or vegetable stock
— Olive oil
— Salt
— White pepper
Prep
🔪 PREP FIRST
— Juice lemons.
— Zest one lemon.
— Have eggs, dill, and parsley ready.
Method
STEP 1 — COOK ORZO
— Bring stock to a boil in a large pot.
— Season with salt.
— Add orzo, cook 8 minutes until just tender.
— Reduce heat to very low.
STEP 2 — MAKE EGG-LEMON
— Whisk eggs in a bowl until frothy.
— Whisk in lemon juice.
— Slowly ladle 2 cups of hot broth into egg mixture, whisking constantly.
STEP 3 — COMBINE
— Pour tempered egg mixture back into the pot.
— Stir gently.
👉 Do NOT boil after adding eggs.
— Add lemon zest.
— Taste and adjust salt.
STEP 4 — SERVE
— Ladle into bowls.
— Scatter dill and parsley.
— Drizzle with olive oil.
— Crack white pepper.
Chef's Note: White pepper instead of black — it's gentler and keeps the soup looking clean. A small detail that matters.