 |
Prep Time: 3 Minutes Cook Time: 12 Minutes |
Ready In: 15 Minutes Servings: 4 |
|
added for beverage tag 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.
|
|