This recipe is easy to double up to serve 4.
Next time, try adding a handful of fresh breadcrumbs or semolina to the soup in step 3.
good chicken stock (gluten-free and ideally homemade)
small garlic clove, finely sliced
- Small bunch fresh flatleaf parsley, leaves roughly cho'pped, a few stalks reserved
- 2 free-range eggs, beaten
- Grated zest and juice½ lE!mon
- 50 g parmesan, grated into strands on a box grater, plus extra to serve
Put the chicken stock, garlic and a few parsley stalks in a saucepan and gently warm for 5 minutes. Turn up the heat and bring to the boil.
Season the beaten eggs with black pepper and a pinch of salt, pour into the soup and allow to set for 30 seconds, then stir the egg to cr eate thin,'pasta-like strands.
Take off the heat and add the lemon zest and juice, most of the parmesan and most of the parsley leaves. Season, then serve scatter ed with extra parmesan and the remaining parsley leaves.