1. Bring the stock to a boil in a large saucepan. 2. Add the rice, cover and simmer over low heat for 20 minutes. 3. In a large mixing bowl, beat the eggs. 4. Whip the lemon juice into the eggs. 5. Constantly whip the lemon-egg mixture while you add 2 cups of the hot stock, without rice. 6. Just before serving, and the egg, lemon and stock mixture to the rest of the rice and chicken stock, whisking constantly while heating the soup over a medium-low burner. Do not boil the soup or the eggs will coagulate. 7. Add the salt. 8. Let the soup stand covered off the burner for 5 minutes. Original recipe from "The Ultimate Soup Book" File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (595g)|
|Recipe Makes: 6|
|Calories from Fat: 127 (38%)|
|Amt Per Serving||% DV|
|Total Fat 14.1g||19 %|
|Saturated Fat 4.1g||21 %|
|Monounsaturated Fat 6g|
|Polyunsanturated Fat 2.2g|
|Cholesterol 366.9mg||113 %|
|Sodium 803.6mg||28 %|
|Potassium 656.5mg||17 %|
|Total Carbohydrate 28.3g||8 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 28.1g|
|Protein 23.4g||33 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 338
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!