"THAT" soup, because it was largely created by fumbling through the refrigerator and saying "Oh, I think I'll use THAT… and THAT."
Comes together in a jiffy; full of hangover-preventing goodness; and would probably also serve well as a morning-after sort of soup. With the eggs and all, you know.
(And on the TMI front: Jim was feeling, er, frisky when we got home late last night. But I still had to make soup. And he permitted me to do so. And then he even sat down to eat some. And then his need for a second bowlful temporarily overwhelmed his, er, friskiness. But we crossed that bridge when we came to it.)
Late-Night THAT Soup
Serves two, if you each have two helpings, with a little left over for lunch the next day.
2 Tbsp butter
1 onion, medium-diced
2 medium-to-large carrots, medium-diced (you really don't want them too small)
1/2 tsp salt
1/2 tsp red pepper flakes
4 cups vegetable broth
2/3 cup orzo pasta
1/2 cup chopped flat-leaf parsley
Juice of 1/2 lemon
One egg for each person who's eating
Heat butter in a soup pot over medium heat. Add onion, carrot, salt and pepper flakes. Cook, stirring frequently, until onion is translucent but carrot still has some texture to it, probably 5 or 6 minutes.
Add broth. Bring to a boil; add orzo. Return to a boil; cover, reduce heat and simmer until orzo is barely tender, probably no more than 5 minutes..
Uncover and return to a brisk simmer. Stir in parsley and lemon juice.
Break one egg into a small bowl; slide it delicately into the simmering soup. Repeat with the second egg. (If you're feeding someone, such as your husband, who doesn't like runny egg yolks, you can puncture the egg yolk and it will firm up nicely.) Cover and cook for 2 or 3 minutes.
Ladle a poached egg into each serving bowl; ladle in soup atop the egg. Eat; return for seconds of the now-eggless soup. What you do with the rest of the evening after that is up to you and your dining partner.
Brown chicken brown cow…