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Asparagus Orzo and Lemon Soup

3 quarts chicken broth
1 cup dried orzo
1 1/2 pounds asparagus -- 3/4-inch slices
8 whole eggs -- cracked in a bowl and whisked
2 lemons -- juiced
1 bunch scallions -- chopped
4 drops lemon oil or more
freshly ground black pepper
kosher salt


In a large stockpot, bring the chicken stock to a boil. Add orzo and cook 5 to 7 minutes.

Add asparagus and cook an additional 5 to 7 minutes. 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.


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