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Egg And Lemon Soup

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Ingredients
  Chicken stock 3 Pint (2 Liter)
  Rice 3 Ounce (75 Gram)
  Eggs 4 , well beaten
  Lemons 2 , juiced
Directions

Put the stock in a saucepan and bring to the boil.
Add the rice and simmer for 15 minutes, or until the rice is tender.
Meanwhile, mix together the eggs and lemon juice.
Stir in a few spoonfuls of stock.
Stir this mixture into the remaining stock.
Cook gently for 3 minutes.
Season to taste with salt and pepper.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Rice
Interest: 
Healthy
Cook Time: 
28 Minutes

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4.278125
Average: 4.3 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1138 Calories from Fat 342

% Daily Value*

Total Fat 38 g58.6%

Saturated Fat 11 g55.1%

Trans Fat 0 g

Cholesterol 889.1 mg296.4%

Sodium 2346.8 mg97.8%

Total Carbohydrates 133 g44.3%

Dietary Fiber 6.6 g26.2%

Sugars 24.4 g

Protein 69 g137.8%

Vitamin A 21% Vitamin C 153.7%

Calcium 24.4% Iron 45.4%

*Based on a 2000 Calorie diet

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Egg And Lemon Soup Recipe