Egg & lemon soup
On October - 27 - 2011
Ingredients:
- 4 cups (1 l) chicken strain
- 1 carrot, finely diced
- 2 tbs risoni
- 2 tbs fresh squeezed lemon succus
- 1/2 cup roughly chopped continental parsley leaves
- Saltiness & freshly ground peppercorn
- 1 egg, whisked
How to:
Place chicken stock and carrot in a large saucepan and bring to the boil over a high hotness. Add risoni and cook for 11 mins.
Remove from heat and stir through lemon juice and parsley. Season with salt and peppercorn.
Ladle a little of the hot soup onto beaten egg and whip. Gradually whisk the egg back into the hot soup. Serve immediately with toast.
Prepare time:3 min.
Cooking time:12 min.