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Egg and lemon soup
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Prep Time:
3 minutes
Cook Time:
12 minutes
Total Time:
15 minutes
Cozy up with flavorful winter soup.
Ingredients:
  • 1020.00 gm (1 litre) chicken style liquid stock
  • 1 carrot, finely diced
  • 40.00 ml risoni
  • 42.00 gm fresh squeezed lemon juice
  • 125.00 ml roughly chopped parsley leaves
  • Salt & freshly ground pepper
  • 1 egg, whisked
Instructions:
  • In a large saucepan, bring chicken stock and carrot to a boil over high heat. Stir in risoni and cook for 11 minutes.
  • Take the mixture off the stove and gently mix in the zesty lemon juice and fresh parsley. Add a pinch of salt and pepper to taste.
  • Pour a small amount of hot soup into beaten egg and whisk. Incorporate the egg mixture back into the hot soup gradually. Serve promptly with toast.

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