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Rhubarb Soup A La Zorba

Renaissance.Chef's picture
Ingredients
  Bones 1 Cup (16 tbs) (From Leftover Lamb Shoulder Roast)
  Cold water 1⁄2 Cup (8 tbs) (Enough To Cover)
  Bay leaf 1
  Peppercorns 3
  Salt To Taste
  Brown rice 2 Tablespoon
  Dill weed 1⁄2 Teaspoon
  Onion 1⁄4 Cup (4 tbs), chopped
  Rhubarb 1⁄2 Cup (8 tbs), finely diced
  Egg 1
  Lemon juice 2 Tablespoon
Directions

Simmer bones in water about 1 hour with bay leaf and peppercorns.
Broth should be savory.
Strain broth and add salt, rice, dillweed, and onion; simmer about 25 minutes or until rice is tender.
Remove from heat; add rhubarb, cover, and let stand.
Whip egg with lemon juice; stir into soup.
Serve at once.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Lamb
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
30 Minutes
Ready In: 
40 Minutes
Servings: 
4

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4.27778
Average: 4.3 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 61 Calories from Fat 14

% Daily Value*

Total Fat 2 g2.4%

Saturated Fat 0.45 g2.2%

Trans Fat 0 g

Cholesterol 52.9 mg17.6%

Sodium 118.9 mg5%

Total Carbohydrates 10 g3.2%

Dietary Fiber 0.88 g3.5%

Sugars 0.9 g

Protein 3 g5.5%

Vitamin A 2.7% Vitamin C 14.6%

Calcium 4.7% Iron 5%

*Based on a 2000 Calorie diet

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Rhubarb Soup A La Zorba Recipe