Egg & Lemon Soup

Submitted by Sonya01

"added for beverage tag"

 

• Ready In: 15mins
• Ingredients: 7
• Serves: 4

ingredients

• 4 cups chicken stock
• 1 carrot, finely diced
• 2 tablespoons risoni
• 2 tablespoons fresh squeezed lemon juice
• 1⁄2 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.