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Egg lemon soup

Egg lemon soup

This egg lemon soup by Manya Merodoulaki was a finalist in British Lion egg's Eggs Factor competition, judged by celebrity chef, Paul Merrett

Preparation: 5mins
Cooking: 10mins
Serves: 2

What you need:

  • 600ml/1 pt good quality chicken stock
  • 50g/2oz long grain rice
  • 3 large Lion Quality eggs
  • Zest and juice 1 lemon
  • Croutons to serve

What you do:

  1. Place the stock and rice in a large pan and bring to the boil. Simmer the rice for 10mins or until tender. Remove from the heat.
  2. In a large bowl, whisk the eggs with an electric whisk until they are thick and cream. Add the lemon juice and whisk again. Add a ladleful of the hot stock to the bowl and whisk again.
  3. Add another ladle of stock and whisk again. Now add the egg mixture to the pan and stir well. Continue stirring until the soup thickens slightly - put it back over a very gentle heat if it doesn't seem to be thickening -- but be careful as it will separate if overheated.
  4. Ladle the soup into bowls, scatter over the lemon zest and pepper and serve with croutons.

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British Lion eggs

British Lion eggs

Look for the Lion on eggs to guarantee the highest standards of food safety. All Lion Quality eggs come from British hens vaccinated against salmonella and are date-stamped for freshness.

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