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Egg & Lemon Soup
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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. |
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