How to Make It
Cooking Instructions:
Sauté the Veggies:
In a large stockpot or Dutch oven, melt the butter over medium heat, combining it with olive oil. Toss in the chopped onion and carrots, cooking for about 3–4 minutes until the onion becomes soft. Add garlic and rosemary, stirring for 30 seconds until aromatic.
Prepare the Orzo:
Pour in the chicken broth and season with salt. Bring the mixture to a boil, then let it simmer for 10 minutes. Introduce the orzo, cooking it for another 8–10 minutes until tender. Take the pot off the heat.
Temper the Eggs:
In a separate bowl, whisk the eggs, egg yolks, and lemon juice until blended smoothly. Gradually whisk 1 cup of the hot broth into the egg mixture to keep it from scrambling. Repeat this process with another 1–2 ladles of broth to gently elevate the egg temperature.
Thicken the Soup:
Return the pot to medium-low heat. Slowly incorporate the tempered eggs into the soup, stirring continuously. Let it cook for about 5 minutes until it thickens slightly.