Emprimir
Correo Electrónico
Add a photoRaciónes: 6
Ingredientes
- 2 quart Chicken broth, strained
- 1/2 c. Raw long grain white rice
- 2 whl Large eggs or possibly egg yolks
- 2 x Lemons, (juice only) Salt
Direcciones
- Bring the broth to a full boil in a soup kettle. Gradually add in the rice, stirring constantly till the broth boils again. Reduce the heat, cover, and simmer till the rice is just tender, not mushy, 12 to 14 min.
- Remove from the heat and keep hot while preparing avgolemono. Beat the Large eggs for 2 min. Continue to beat, gradually add in the lemon juice. Slowly add in some of the warm broth to the egg-lemon mix, beating steadily. Stir the mix into the soup and cook over minimum heat, without boiling, till the soup thickens to coat a spoon. Taste for salt, and keep hot over warm water till ready to serve. Pass the pepper mill at the table for additional zest.
- (If you like, bite-sized pcs of cooked chicken may be added to soup before adding the rice).
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 357g | |
| Recipe makes 6 servings | |
| Calories 105 | |
| Calories from Fat 19 | 18% |
| Total Fat 2.08g | 3% |
| Saturated Fat 0.64g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 69mg | 23% |
| Sodium 522mg | 22% |
| Potassium 306mg | 9% |
| Total Carbs 14.67g | 4% |
| Dietary Fiber 1.7g | 6% |
| Sugars 0.4g | 0% |
| Protein 6.43g | 10% |
.jpg "Sparkle arándano frambuesa (sin alcohol)"){kind=small}
