The Magic Of Coffee
Home Appetizers   Baking
Beverages   Desserts  Eggs   International   Meat
Pasta
Salads
Sauces
Seafood
Vegetables

Privacy  Site Map 
Contact
Free Recipes, Ideas & Culinary News


cookingchoice.com

Egg & Lemon Soup

Egg & Lemon Soup

Ingredients:

5 cups chicken stock, preferably home made
1/3 cup uncooked rice
1/4 cup fresh lemon juice (about 2 lemons)
2 eggs
2 tablespoons finely chopped parsley

Directions:
  • In a large pot, bring chicken stock to a boil.
  • Add rice, cover and cook until rice is tender (for about 15 to 20 minutes).
  • Meanwhile, whisk lemon juice with eggs in a medium bowl until blended.
  • Whisk about 1 cup of hot chicken stock mixture into egg mixture until blended. Then, whisking continuously, add back to pot when rice is cooked.
  • Serve sprinkled with chopped parsley.

Makes 4 servings.


Per serving: 146 Calories. 10.6 g protein. 4.4 g fat, 15 g carbohydrates. 0.3 g dietary fibre. 33 mg calcium. 12 mg iron. 21 mcg folacin. Excellent source of vitamin B12.


Email this info to Friend
Browse Pages
 Breads & Related
Cakes & Related
Cookies
Amazing Pies
Pastries
Puddings
Eggs
Fruit
Rice
Vegetarian
Tasty Dips
Dressings
Soups & Related
Cooking With Kids
Herbs & Spices
Special Occasion
Miscellaneous
Recommended Products
Helpful Tips
Consommé, or Stock, forms the basis of all meat soups, and also of all principal sauces. It is, therefore, essential to the success of these culinary operations to know the most complete and economical method of extracting from a certain quantity of meat the best possible stock or broth. Fresh, uncooked beef makes the best stock, with the addition of cracked bones, as the glutinous matter contained in them renders it important that they should be boiled with the meat, which adds to the strength and thickness of the soup.
Click Here And Visit Romwell Real Cooking