Try this Avgalemono Soup -- Congressional Club Cookbook (8th ed. 1970) recipe, or contribute your own.
Suggest a better descriptionBoil chicken with onion and celery leaves until it is tender. Remove chicken and let it cool. Strain the broth, return it to the heat and when it begins to boil, add the rice, salt, and pepper. When the rice is cooked, lower heat to simmer. Beat the eggs until frothy, then add the lemon juice a little at a time, beating well. Remove a little broth and add it to the egg lemon mixture, beating continuously. Remove the broth from the head and add the egg lemon mixture to the rest of the broth. Be sure to vigorously stir the egg lemon mixture while you are working with it, so that the eggs will not curdle.
Let stand a few minutes before serving.
Mrs. Spiro Theodore Agnew, Wife of Vice President of the United States (Maryland)
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Serving Size: 1 Serving (184g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 872 | ||
Calories from Fat: 533 (61%) | ||
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Amt Per Serving | % DV | |
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Total Fat 59.2g | 79 % | |
Saturated Fat 16.6g | 83 % | |
Monounsaturated Fat 23.7g | ||
Polyunsanturated Fat 13g | ||
Cholesterol 267.6mg | 82 % | |
Sodium 217.5mg | 7 % | |
Potassium 653mg | 17 % | |
Total Carbohydrate 25.3g | 7 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 24.8g | ||
Protein 55.1g | 79 % | |
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: 872
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