Egg and lemon soup is also known as a power soup. It is a meal in itself. This recipe calls for risoni or orzo, a type of pasta that looks like grains of rice. It is often used in Greek, Turkish and Italian dishes. There are colored varieties that can give this recipe more flair.
4 cups chicken stock
1 carrot, finely diced
2 tablespoons risoni or orzo
2 tablespoons freshly squeezed lemon juice
1/2 cup roughly chopped continental parsley leaves
Garlic salt and pepper to taste
1 egg, beaten
Pour the sauce in a deep saucepan under high heat. Add the carrots and bring it to a boil. Stir in the risoni and cook for 10-12 minutes. Â Remove from heat and add the lemon juice and 3/4 of the parsley. Season it with garlic salt and pepper. Slowly stir in the beaten egg. Continue to mix it until the egg is cooked. Garnish with the remaining chopped parsley. Â Serve immediately with bread.
Photo Courtesy Of:Â digipam