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Ingredientes
- 6 c. Chicken stock
- 1/3 c. Rice, white
- 2 x Large eggs
- 1/4 c. Lemon juice
- 1/2 tsp Salt
Direcciones
- 1. Bring the stock to a boil in a large saucepan.
- 2. Add in the rice, cover and simmer over low heat for 20 min.
- 3. In a large mixing bowl, beat the Large eggs.
- 4. Whip the lemon juice into the Large eggs.
- 5. Constantly whip the lemon-egg mix while you add in 2 c. of the warm stock, without rice.
- 6. Just before serving, and the egg, lemon and stock mix to the rest of the rice and chicken stock, whisking constantly while heating the soup over a medium-low burner. Don't boil the soup or possibly the Large eggs will coagulate.
- 7. Add in the salt.
- 8. Let the soup stand covered off the burner for 5 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 273g | |
| Recipe makes 6 servings | |
| Calories 80 | |
| Calories from Fat 17 | 21% |
| Total Fat 1.94g | 2% |
| Saturated Fat 0.6g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 69mg | 23% |
| Sodium 591mg | 25% |
| Potassium 236mg | 7% |
| Total Carbs 10.17g | 3% |
| Dietary Fiber 1.1g | 4% |
| Sugars 0.38g | 0% |
| Protein 5.2g | 8% |
