Greek Lemon And Orzo Soup - cooking recipe

Ingredients

8 cups chicken broth
1 lemon peel (2-inch strip)
1 large lemon, juice of
1 bay leaf
1 pinch saffron
1/2 cup orzo pasta
2 large eggs, plus
3 large egg yolks
2 drops hot sauce
flat leaf parsley, chopped (a couple of generous handfuls)
salt & freshly ground black pepper
pita chips, for serving (any flavor)

Preparation

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 a bay leaf.
In a bowl, whish the eggs and egg yolks, lemon juice and hot sauce.
Whisk in 1/2 cup soup to temper the eggs, then whish 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.