Lemon and Rice Soup
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INGREDIENTS
- 5 Eggs
- 1/4 c Fresh Lemon Juice
- 3 tb Long-grain rice ; uncooked
- Lemon slices
- 3 13 3/4-oz cans Chicken broth
INSTRUCTIONS
1. In a medium saucepan simmer broth and rice, covered, until rice is tender (about 20 minutes). 2. In a bowl, beat eggs until foamy; gradually mix in lemon juice, beating until blended. Pour part of the soup slowly into egg mixture; then return mixture to remainder of soup, stirring constantly. Stir over low heat until hot, but do not boil. Serve at once, garnish with lemon slices. Recipe By : the California Culinary Academy From: File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (294g) | ||
| Recipe Makes: 6 | ||
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| Calories: 330 | ||
| Calories from Fat: 187 (57%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 20.8g | 28 % | |
| Saturated Fat 6.5g | 32 % | |
| Monounsaturated Fat 8g | ||
| Polyunsanturated Fat 2.9g | ||
| Cholesterol 881.2mg | 271 % | |
| Sodium 393.5mg | 14 % | |
| Potassium 356.9mg | 9 % | |
| Total Carbohydrate 8.4g | 2 % | |
| Dietary Fiber 0.4g | 2 % | |
| Sugars, other 8g | ||
| Protein 27.4g | 39 % | |
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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. |
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Calories per serving: 330
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