Herb and Lemon Soup
"I found this recipe in a recipe book called Easy to make One Pot by Good Housekeeping. It is different but in a nice way."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (169.3 g)
- Calories 160.4
- Total Fat - 4 g
- Saturated Fat - 1.1 g
- Cholesterol - 85.4 mg
- Sodium - 203.9 mg
- Total Carbohydrate - 23.4 g
- Dietary Fiber - 2.7 g
- Sugars - 2.1 g
- Protein - 7.6 g
- Calcium - 18.2 mg
- Iron - 0.9 mg
- Vitamin C - 0.9 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Bring the stock to the boil in a large pan.
Step 2
Add the pasta and cook for 5 minutes.
Step 3
Beat the eggs in a small bowl until frothy, then add the lemon juice and 1 tablespoon cold water.
Step 4
Slowly stir in two ladlefuls of the hot stock.
Step 5
Put the egg mixture in the pan with the rest of the soup, then warm through over very low heat for 2-3 minutes.
Step 6
Add the chives and chevril and season with salt and pepper.
Step 7
Divide the soup among 6 warm bowls and serve immediately, with lemon wedges.
Tips
No special items needed.
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