Egg & Lemon Soup
- 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
- 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
- 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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
Sonya01
Australia
I live in Keilor Downs, Victoria in Australia. I am a receptionist in Melbourne. My favorite cook books are anything Weight Watchers or Simply 2 good 2 be true also any muffin or scone cook books. I love cooking easy stuff but I love a challange ocasionaly on the weekends when i have a bit more time. My pet peeve is how much capsicum/bell peppers are in recipes now as i am elergic to them.