Greek Lemon and Orzo Soup Rachael Ray   From Every Day with Rachael Ray December-January 2007 FOUR SERVINGS 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 1/2 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 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 1/2 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.

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