Egg & lemon soup

Posted by adm On October - 27 - 2011

How to cook Egg & lemon soup


  • 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.

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