A soup that needs finishing: crack an egg into the pot and let it cook into strands while you stir, then finish with butter and lemon for brightness. This ready-to-eat base becomes dinner with five minutes of attention and two pantry additions.

Serves 2. 15 minutes, 8 at the stove.

About 190 calories a serving, 18 g protein, 5 g carbohydrate, 12 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring the soup to a simmer in a pot over medium heat, stirring occasionally, about 5 minutes.5 min
2. While it heats, crack 1 egg into a small bowl and beat it lightly with a fork. Once the soup simmers, pour the egg in a thin stream while stirring gently with a fork to create ribbons, cooking until the egg is set, about 2 minutes. Stir in 1 tablespoon butter.2 min
3. Squeeze the juice of half a lemon into the pot, stir, and taste. Add salt and pepper as needed. Serve in two bowls with a lemon wedge on the side.

Note Swap the egg for a handful of spinach if you prefer. Leftovers keep three days refrigerated. Serve with toast rubbed with garlic and olive oil, or with crackers and grated parmesan.