Soup
serves 4
750ml / 11/4 pints
chicken stock
30g / 1oz small noodles ( soup pasta )
2 small eggs, separated
1 lemon
salt
white pepper
sugar, if desired
Garnish
slivers of pared lemon rind
Bring the stock to the boil and add the noodles, cook the noodles
until tender, stirring occasionally.
Meanwhile, Juice the lemon, and beat the egg whites until stiff. Add
the yolks and beat until light and creamy. Add lemon juice gradually,
beating all the time.
Add a cup of the soup to the egg mixture and whisk. Pour
back into the soup,
whisking continuously, adjust the seasoning to taste.
Garnish and serve immediately.