Egg and lemon soup

This zesty soup will warm you up this winter.

Recipe «Egg and lemon soup» presented in category Recipes / Eggs, to prepare this dish you will need no more 12 minutes. To make this dish at home by prescription from the author sheff would need: 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 .

Ingredients:

• 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 

Instructions

1. 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.
2. Remove from heat and stir through lemon juice and parsley. Season with salt and pepper.
3. 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.