Try this Avgolemono Soup (Lemon) recipe, or contribute your own.
Suggest a better descriptionStir the milk and cornstarch together and beat in the egg yolks. Set aside. Bring the stock to boil in a 4 qt. soup pot and add the rice. Cook, covered, until the rice is puffy and tender, about 25 min. Remove the soup form heat, add milk and egg mixture, stirring carefully. Continue to cook for a moment until all thickens. Remove from the heat again and add the butter, chopped parsley, and lemon juice. You may wish to add some grated lemon peel as well. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmealnew.zip
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Serving Size: 1 Serving (248g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 110 | ||
Calories from Fat: 25 (23%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.7g | 4 % | |
Saturated Fat 0.8g | 4 % | |
Monounsaturated Fat 1.3g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 6.7mg | 2 % | |
Sodium 311.4mg | 11 % | |
Potassium 279.1mg | 7 % | |
Total Carbohydrate 16g | 5 % | |
Dietary Fiber 0.4g | 1 % | |
Sugars, other 15.6g | ||
Protein 5.9g | 8 % | |
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: 110
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