Avgolemono Soup (greek Chicken-lemon Soup)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Greek | Archived, Greece, Poultry, Soups/stews | 4 | Servings |
INGREDIENTS
| 4 | c | Chicken Stock |
| 1 | Tb Fresh lemon juice | |
| 1/4 | t | Lemon zest |
| 1/2 | c | Brown rice, cooked |
| 4 | Egg yolks, slightly beaten | |
| Black pepper, fresh ground | ||
| Nutmeg, ground |
INSTRUCTIONS
1/4 Heat stock in 2 qt. saucepan until steaming. Stir in lemon juice and zest. Add rice (I've used white rice also) and heat. Whisk 1/4 cup of stock into egg yolks, then quickly whisk mixture back into stock. Heat gently, stirring occasionally, until steaming, 2-3 min. Pour into serving bowls and sprinkle with pepper and nutmeg if desired. Source: "Natural Weight Loss", Rodale Press MM Format: Connie Rizzo, File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 230
Calories From Fat: 74
Total Fat: 8.2g
Cholesterol: 191.7mg
Sodium: 351.6mg
Potassium: 288.9mg
Carbohydrates: 30.3g
Fiber: 1.6g
Sugar: 4.3g
Protein: 10.3g