LEMONY ARTICHOKE SOUP
Degree of Difficulty: 1
Makes 5 cups

4 cups chicken broth, reserving
2 Tablespoons
1/2 cup orzo
1/2 cup drained, chopped Chef's Harvest® Premium Whole Artichoke Hearts
2 large eggs
3 Tablespoons lemon juice (juice of 1 lemon)
1/4 cup half-and-half
Toasted pine nuts or croutons

In a medium-size saucepan, bring chicken broth except 2 Tablespoons to a boil. Reduce heat and add orzo. Cook according to package directions, approximately 10 minutes. Stir in artichokes.

In a small mixing bowl, whisk or beat eggs until well-blended. Add reserved chicken broth and lemon juice and blend. Add egg mixture all at once to soup. Stir in half & half and cook on low until heated through.

Ladle into bowls and garnish with pine nuts or croutons.