Lemon and orzo soup

For dinner tonight, I decided to make an orzo soup.  Searching recipes, I came across this lemon and orzo combination which sounded delicious. This soup is a creamy and smooth, but lemony and filling.  I thorougly enjoyed it and was just what I needed on this chilly evening. 

To make lemon and orzo soup, you need:

5 cups chicken broth

One 2-inch strip lemon peel and juice of 1 large lemon
1 bay leaf
½ 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
Parmesan foccasia bread, for serving
Sour cream

Directions:

In a soup pot, bring the broth, lemon peel and bay leaf 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.

In a bowl, whisk the eggs and egg yolks, lemon juice and hot sauce. Whisk in ½ 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 foccasia bread and drizzle with sour cream.  Enjoy!