Egg And Lemon Soup Recipe

Summary

Difficulty LevelEasyHealth IndexAverage
CuisineCourse
DishInterest Group

Ingredients

 Chicken stock1 1⁄2 Quart (Homemade Or Canned)
 Uncooked parboiled rice1 1⁄2 Cup (24 tbs)
 Whole egg1
 Egg yolks3
 Lemons juice2
 Salt To Taste
 Pepper To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 1166 Calories from Fat 315

% Daily Value*

Total Fat 35 g53.8%

Saturated Fat 10.6 g53%

Trans Fat 0.2 g

Cholesterol 809.3 mg

Sodium 2529.1 mg105.4%

Total Carbohydrates 151 g50.4%

Dietary Fiber 1.9 g7.7%

Sugars 26.3 g

Protein 58 g115.8%

Vitamin A 19.2% Vitamin C 93.6%

Calcium 19.7% Iron 51.3%

*Based on a 2000 Calorie diet

Directions

1. Heat stock in a saucepan. Add rice and simmer, covered, until tender
2. Beat egg and yolks until light. Beating constantly, slowly add lemon juice.
3. Measure 2 cups hot chicken stock and add, tablespoon by tablespoon, to egg mixture, beating constantly to prevent curdling. Add this mixture to the remaining hot chicken stock with rice. Season with salt and pepper.
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