Egg Lemon Soup Recipe - Cooking Index
Egg Lemon Soup Recipe - Cooking Index
| 7 cups | 1659ml | Vegetable broth |
| 1/2 cup | 80g / 2.8oz | Long-grain white rice |
| 3 cups | 594g / 20oz | Eggs - room temperature (large) |
| 5 tablespoons | 75ml | Fresh lemon juice |
| 3 tablespoons | 45ml | Chopped fresh dill |
| Freshly-ground black pepper - to taste |
In medium saucepan, bring the broth to a boil. Add rice, cover and cook at medium heat, 20 minutes. Turn off heat.
In a medium bowl, whisk eggs until they are frothy. Slowly ladle 1/2 cup hot broth into eggs, whisking to prevent eggs from curdling. Return egg mixture to pot, stir in lemon juice and dill, and season with pepper. Gently reheat and serve.
This recipe yields 6 servings.
Per Serving: 150 Cal; 7g Prot; 4g Total Fat (1 Sat. Fat); 22g Carb.; 106mg Chol; 616mg Sod.; 1g Fiber.
Description:
"This Chinese classic, one of the simplest of soups, can go with just about anything."
Source:
Vegetarian Times, May 2002
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