Try this Quick Avgolemono Soup recipe, or contribute your own.
Suggest a better descriptionIf you dont have any leftover white rice, put about 1 1/2 cup of rice on to cook. Heat the chicken broth to boiling. While the chicken broth is heating, beat together the lemon juice and eggs in a small bowl or glass measuring cup until uniform in color. When the chicken broth is boiling, stir in the cooked rice. Remove from heat and stir briskly while slowly pouring the egg mixture into the pot from about a foot in the air. The soup should end up resembling a cream soup and there should be no large, visible threads of egg. NOTES: * Greek egg-lemon soup -- This is a perfect way to use up a little leftover rice. * This recipe even works well with canned chicken broth since the lemon covers up the "canned" flavor. : Difficulty: Easy : Time: 20 minutes if you have to cook the rice, 10 minutes if you dont. : Precision: No need to measure. : paul asente : Stanford University, Palo Alto, California, USA : asente@cascade.stanford.edu decwrl!glacier!cascade!asente : Copyright (C) 1986 USENET Community Trust
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Serving Size: 1 Serving (363g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 261 | ||
Calories from Fat: 115 (44%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.8g | 17 % | |
Saturated Fat 3.9g | 20 % | |
Monounsaturated Fat 4.8g | ||
Polyunsanturated Fat 1.7g | ||
Cholesterol 528.8mg | 163 % | |
Sodium 871.4mg | 30 % | |
Potassium 249.4mg | 7 % | |
Total Carbohydrate 18.2g | 5 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 18g | ||
Protein 18g | 26 % | |
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: 261
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