Rice, potato and parsley soup with egg

Ingredients

For 1 serving

• White rice45 g
• Potatoes150 g
• Eggs1
• Onion30 g
• Vegetable broth500 ml
• Extra virgin olive oil8 g
• Parmigiano Reggiano15 g
• Parsley8 g
• Saltto taste

Contains: lactose, eggs, celery,

Method

1. Warm the vegetable stock. Chop the onion; peel the potatoes and cut them into 1 cm dice; chop the parsley.
2. Heat the olive oil in a pan over medium heat and fry the onion for 3–4 minutes, until translucent. Add the potatoes, hot stock and a pinch of salt and cook for 10 minutes over medium-low heat.
3. Add the rice and cook for 15 more minutes, stirring now and then, until the rice is done and the potatoes start to break up.
4. In a small bowl beat the egg with the grated Parmesan and parsley. Turn off the heat and pour it into the soup in a thin stream, stirring at once, so it sets into soft threads without curdling too much.
5. Adjust the salt and serve straight away.