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Egg And Lemon Soup

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Ingredients
  Chicken stock 1 1⁄2 Quart (Homemade Or Canned)
  Uncooked parboiled rice 1 1⁄2 Cup (24 tbs)
  Whole egg 1
  Egg yolks 3
  Lemons juice 2
  Salt To Taste
  Pepper To Taste
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Dish: 
Soup
Interest: 
Everyday

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Your rating: None
4.133335
Average: 4.1 (15 votes)

Nutrition Rank

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 mg269.8%

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

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Egg And Lemon Soup Recipe