Herb and Lemon Soup

Serves: 6

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Total Time: 25

Prep Time: 10

Cook Time: 15

• 1.7 liter(s) (3 pints) chicken stock
• 125 gram(s) orzo or other 'soup' pasta
• 3 medium eggs
• Juice of 1 large lemon
• 2 tablespoon(s) finely chopped chives
• 2 tablespoon(s) finely chopped chervil
• A few very fine slices of lemon to garnish

Method

1. Bring the stock to the boil in a large pan. Add the pasta and cook for 5min or according to the packet instructions.
2. Beat the eggs in a bowl until frothy, then add the lemon juice and 1tbsp of cold water. Slowly stir in two ladles of the hot stock. Return the mixture to the pan, then warm through over a very low heat for 2- 3min.
3. Add the herbs and season. Serve in soup bowls, garnished with lemon
4. COOK'S TIP Don't boil the soup after adding the eggs - they will curdle.

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