Herb and Pasta Soup
1.7 litres/3 pints/7½ cups chicken stock
150g/5oz dried vermicelli soup pasta
3 medium (US large) eggs
juice of 1 large lemon
6 tbsp chopped fresh parsley
1 bunch chopped fresh chives
salt and ground black pepper
1 Bring the stock to the boil in a large pan. Add the pasta and cook for 5 minutes or according to the pack instructions.
2 Beat the eggs in a bowl, then add the lemon juice and 1 tbsp cold water. Slowly stir in two ladlefuls of the hot stock. Add to the pan with the rest of the stock. Warm through gently over a very low heat for 3 minutes.
3 Add the chopped herbs and season with salt and pepper. Serve the soup immediately in warmed bowls.