Quick to prepare, healthier than cream of potato soup...
Pour potato flakes into water, add chicken boullion powder, salt (to taste), black pepper (to taste, may be left out), cayenne pepper (to taste, maybe left out) and oil. Heat the mixture, stirring sufficiently. In a bowl, pour lemon juice and raw shelled egg. When the mixture comes to a boil, turn down the heat to let it simmer. While whisking the lemon juice and egg, spoon the simmering mixture into the bowl slowly until the bowl is full. The object is to mix the eggs and the soup while raising the temperature without the egg clumping. When the bowl is full, add it to the simmering mixture to make your soup. Let it simmer for another five minutes and serve.
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Serving Size: 1 Serving (218g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 185 | ||
Calories from Fat: 61 (33%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.8g | 9 % | |
Saturated Fat 1.8g | 9 % | |
Monounsaturated Fat 4g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 31mg | 10 % | |
Sodium 1282.8mg | 44 % | |
Potassium 439.6mg | 12 % | |
Total Carbohydrate 32g | 9 % | |
Dietary Fiber 1.9g | 7 % | |
Sugars, other 30.1g | ||
Protein 4.7g | 7 % | |
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: 185
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