Creamy Lemon Soup (Print Version)

# Ingredients:

01 - 1 medium carrot, chopped small.
02 - 2-3 celery sticks, finely diced.
03 - 1 medium onion, minced.
04 - 1 tablespoon olive oil.
05 - 2-3 garlic cloves, minced.
06 - 2 small bay leaves.
07 - 2 chicken breasts (about 350g total).
08 - 1 and ½ liters (6 cups) chicken broth.
09 - ¾ cup (175g) orzo pasta.
10 - Juice from one lemon.
11 - 2 egg yolks.
12 - Optional: freshly chopped dill.
13 - Season with salt and black pepper.

# Instructions:

01 - Heat olive oil, toss in onion, carrot, and celery. Stir and cook until soft, about 8-10 minutes.
02 - Mix garlic, bay leaves, chicken, and broth. Bring to a boil, lower the heat, and let it simmer with the lid on for 15 minutes.
03 - Take out the chicken, toss in orzo, and boil for 10 minutes. While that's cooking, shred the chicken.
04 - Blend the yolks and lemon juice, stir in a bit of the hot soup to warm it up, then pour the mixture back into the pot.
05 - Simmer for another 5 minutes, throw in dill, and season with pepper and salt before serving.

# Notes:

01 - You can swap orzo for rice if you want.
02 - This can be adapted to a vegetarian dish.
03 - Extra yolks will make it richer and creamier.

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