Avgolemono (greek Egg And Lemon Soup)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Greek | Soups | 4 | Servings |
INGREDIENTS
| 4 | c | Chicken Stock |
| 1/4 | c | Uncooked Rice |
| 1 | Egg Yolk | |
| 1/2 | Lemon, Juice Only |
INSTRUCTIONS
Bring the chicken stock to a boil in a stockpot. Add the rice. Reduce heat. Simmer until the rice is tender (about 20 minutes). Beat the egg yolk and lemon juice together in a separate bowl. Stir in 1/2 cup of the stock. Whisk the mixture back into the stockpot. Reheat but do not allow to boil. Serve. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 116
Calories From Fat: 37
Total Fat: 4g
Cholesterol: 52.2mg
Sodium: 345.4mg
Potassium: 275.2mg
Carbohydrates: 12.4g
Fiber: <1g
Sugar: 4.2g
Protein: 7g