Artichoke Soup with Creamy
Lemon

4 cups chicken broth, reserving 2 tablespoons
1/2 cup orzo
1/2 cup drained, chopped  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 for the 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-and-half and cook on low until heated through.
Ladle into bowls and garnish with pine nuts or croutons. Makes 5 (1-cup) servings.