Ingredients (serves 4)
- 4 cups (1 litre) chicken stock
- 1 carrot, finely diced
- 2 tbs risoni
- 2 tbs fresh squeezed lemon juice
- Zest from 1 lemon
- 1/2 cup roughly chopped continental parsley leaves
- Salt & freshly ground pepper
- 1 egg, whisked
Method
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 mins.
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.
No comments:
Post a Comment