French Leek and Egg Drop Soup with Orzo

Instructions

1. 1

   Clean the leeks thoroughly, then slice them thinly (white and light green parts only).

2. 2

   In a large pot, melt the unsalted butter over medium heat.

3. 3

   Add the sliced leeks and sauté for 5-7 minutes until soft and fragrant, but not browned.

4. 4

   Pour in the vegetable stock and bring to a gentle boil.

5. 5

   Add the orzo pasta and cook for 8-10 minutes, stirring occasionally, until the orzo is al dente.

6. 6

   In a separate bowl, beat the eggs well.

7. 7

   Reduce the heat to low. Slowly drizzle the beaten eggs into the simmering soup while stirring gently to create egg ribbons.

8. 8

   Season the soup with salt and black pepper. Stir well and taste for seasoning.

9. 9

   Ladle the soup into bowls and garnish with chopped chives.