Egg and lemon soup

This zesty soup will warm you up this winter.

Place chicken stock and carrot in a large saucepan and bring to the boil over a high heat. Add risoni and cook for 11 mins.
Remove from heat and stir through lemon juice and parsley. Season with salt and pepper.
Ladle a little of the hot soup onto beaten egg and whisk. Gradually whisk the egg back into the hot soup. Serve immediately with toast.

Source

4 cups chicken stock

1 carrot, finely diced

2 tbsp risoni

2 tbsp fresh squeezed lemon juice

1/2 cup roughly chopped continental parsley leaves

Salt & freshly ground pepper

1 egg, whisked

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