Unrated
4 to
20 minutes
5 minutes
Hem Beater
i Attach the Hem Beater ; set the temperature to 140?C and the speed to
stirring 1. Add the butter. When it has melted, add the flour, cook for 2
minutes. Add the stock slowly to avoid lumps. Add the rice and the chopped
parsley.
2 Reduce the temperature to a simmer and cook for 15 Mil-lutes. Mix the egg
yolks and lemon juice and add to the soup. Add seasoning if necessary and
serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (53g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 98 | ||
Calories from Fat: 56 (57%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.2g | 8 % | |
Saturated Fat 3.3g | 16 % | |
Monounsaturated Fat 1.9g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 93mg | 29 % | |
Sodium 47.5mg | 2 % | |
Potassium 79.6mg | 2 % | |
Total Carbohydrate 10g | 3 % | |
Dietary Fiber 1.6g | 7 % | |
Sugars, other 8.3g | ||
Protein 2.4g | 3 % | |
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: 98
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