Egg & Lemon Soup

Directions

1. 1
   Place chicken stock and carrot in a large saucepan and bring to the boil over a high heat.
2. 2
   Add risoni and cook for 11 minutes
3. 3
   Remove from heat and stir through lemon juice and parsley.
4. 4
   Season with salt and pepper.
5. 5
   Ladle a little of the hot soup onto beaten egg and whisk.
6. 6
   Gradually whisk the egg back into the hot soup.
7. 7
   Serve immediately with toast.