Total Time
15mins
Prep 3 mins
Cook 12 mins

added for beverage tag

Ingredients Nutrition

  • 4 cups chicken stock
  • 1 carrot, finely diced
  • 2 tablespoons risoni
  • 2 tablespoons fresh squeezed lemon juice
  • 12 cup roughly chopped continental fresh parsley leaves
  • salt & freshly ground black pepper
  • 1 egg, whisked

Directions

  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 minutes
  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.

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