| | Egg and lemon soup
Egg and lemon soup
31 August 2019
Egg and lemon soup 4.3-5 9
  • Calories: 310 kj
  • Fat: 2g
  • Carbohydrates: 10g

How to Make:

  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.
Time for preparing:
12 min.


  • 4 cups (1 litre) Massel chicken style liquid stock
  • 1 carrot, finely diced
  • 2 tablespoons risoni
  • 2 tablespoons fresh squeezed lemon juice
  • 1/2 cup roughly chopped continental parsley leaves
  • Salt & freshly ground pepper
  • 1 egg, whisked