New England Soup Factory'S Asparagus, Lemon, And Orzo Soup - cooking recipe

Ingredients

3 quarts chicken broth
1 cup dried orzo pasta
1/2 lb asparagus, cut into 3/4 inch slices
8 eggs, beaten
2 lemons, juice of
1 bunch scallion, chopped
4 -6 dashes lemon extract
fresh ground black pepper

Preparation

Bring the chicken stock to a boil in a large stockpot.
Add orzo; cook 5-7 minutes.
Add asparagus; cook 5-7 minutes more.
Bring soup back to a brisk boil and whisk in beaten eggs.
Cook for 1 minute.
Remove from heat and add remaining ingredients.
Serve immediately.