Serves 4-6

1.75 litres chicken stock
115g orzo pasta
3 eggs
Juice of 1 large lemon
Salt and ground black pepper
Lemon slices, to garnish

1. Pour the stock into a large pan, and bring to the boil. Add the pasta and cook for 5 minutes.

2. Beat the eggs until frothy, and then add the lemon juice and a table spoon of cold water. Slowly stir in a ladleful of the hot chicken stock, and then add one or two more. Return this mixture to the pan, off the heat and stir well. Season with salt and pepper and serve at once, garnished with lemon slices. (Do not let the soup boil once the eggs have been added or it will curdle).