Egg and lemon soup

A very simple and nourishing soup for those chilly days. The egg yolk and lemon creates such a lovely creamy flavour, you just have to try it! If you want to boost up the protein a bit more, you could add some chickpeas, cannellini beans or chicken.

Serves 2

Ingredients

1 tablespoon extra virgin olive oil

1 clove garlic, minced

1 carrot, finely diced

1 stick celery, finely diced

3 cups bone broth (or stock of choice)

1/2 cup risoni

2 egg yolks

Juice of 1 lemon

Handful of kale/spinach

Salt and pepper to taste

Parmesan to serve

Method

Heat the olive oil in a small saucepan over medium heat. Add the garlic, carrot, celery and a pinch of salt. Sauté for 5 minutes. Add bone broth and bring to the boil. Add risoni and cook for 7 minutes.

While the risoni is cooking, whisk the egg yolks and lemon juice together in a bowl. Take out 2 tbl of hot soup and add it to the egg-lemon mixture to temper it. Add this mix to the soup.

After the 7 minutes, turn off the heat and add the kale/spinach. Stir the soup, season with salt and pepper to your taste.

Serve in a bowl and add a decent amount of grated parmesan.