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Lemon Soup

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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
Directions

Beat the egg yolk with lemon juice.
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.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Beating
Ingredient: 
Lemon
Interest: 
Gourmet, Healthy

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4.11
Average: 4.1 (15 votes)

Nutrition Rank

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

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Lemon Soup Recipe