Try this Egg Lemon Rice Soup recipe, or contribute your own.
Suggest a better description1. In a medium soup pot, bring the stock to a boil over high heat. Reduce the heat to low. Meanwhile, in a small bowl whisk the egg yolks with the cream, lemon juice, salt, and pepper. 2. Add 1 cup of the hot stock to the egg mixture and then slowly pour the egg mixture back into the soup pot. 3. Add the rice, making sure to break up any clumps, and the cooked turkey or chicken. Heat until thickened, stirring, being careful not to let the soup boil. 4. Top each bowl of soup with a thin slice of lemon and a generous sprinkling of fresh parsley. Copyright credit: 1991 by Kathy Gunst ? 1996 Lifetime Entertainment Services. All rights reserved. MC Formatted using MC Buster by Barb at PK
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Serving Size: 1 Serving (650g) | ||
Recipe Makes: 1 servings | ||
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Calories: 1239 | ||
Calories from Fat: 708 (57%) | ||
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Amt Per Serving | % DV | |
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Total Fat 78.7g | 105 % | |
Saturated Fat 29.6g | 148 % | |
Monounsaturated Fat 33.8g | ||
Polyunsanturated Fat 11.9g | ||
Cholesterol 3376.9mg | 1039 % | |
Sodium 156.4mg | 5 % | |
Potassium 693.9mg | 18 % | |
Total Carbohydrate 88.5g | 26 % | |
Dietary Fiber 6.3g | 25 % | |
Sugars, other 82.2g | ||
Protein 51g | 73 % | |
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: 1239
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