Lemon Soup Recipe
Ingredients
| Egg yolk | 1 | |
| Lemon juice | 3 Tablespoon | |
| Canned chicken broth | 2 Cup (32 tbs) | |
| Water | 1 Cup (16 tbs) | |
| Cooked rice | 5 Tablespoon | |
| Finely chopped fresh parsley | 3 Tablespoon |
Nutrition Facts
Serving size: Complete recipe
Calories 249 Calories from Fat 66
% Daily Value*
Total Fat 7 g11.3%
Saturated Fat 2.4 g12%
Trans Fat 0 g
Cholesterol 185.1 mg61.7%
Sodium 176.9 mg7.4%
Total Carbohydrates 34 g11.5%
Dietary Fiber 1.9 g7.6%
Sugars 2.2 g
Protein 15 g30.5%
Vitamin A 80.3% Vitamin C 134.3%
Calcium 10.6% Iron 29.7%
*Based on a 2000 Calorie diet
Directions
Heat the soup with water and add rice.
Slowly add a little hot soup to the egg-lemon mixture and then pour it back into the soup.
Season to taste and decorate with chopped parsley.
Chef
