Egg and Lemon Soup

 

Adapted from The Really Useful Ultimate Student Cookbook by Silvana Franco 

Serves 2

750ml vegetable stock (3 cups)

60g long grain rice

2 eggs, beaten until a litte fluffy

juice of a lemon

100g baby spinach, torn or chopped into large-ish pieces (optional)

1 cup frozen peas (honestly, I didn't measure), (optional)

1 tbs fresh parsley, chopped

S&P to taste

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1. Put stock in a saucepan and bring to a boil. Add rice, cover and cook about 15-20 minutes until the rice is just about cooked.

2. Meanwhile, add the lemon juice to the eggs.

3. Once the rice is almost done cooking, add the peas (if using) to the saucepan, bring back to the boil and cook for a minute until the peas are no longer frozen.

4. Turn the heat to low and slowly add the egg mixture to the pot, stirring as you go so it thickens the soup. Add a litte boiling water if it's too thick.

5. Add the spinach, if using, and the parsley to the soup. Stir around for a minute until the spinach is wilted. Season with salt and pepper to taste.

6. Serve, topped with some grated (or powdery) Parmesan.

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