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Avgolemono Soup (Lemon)

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Submitted by trinainga

YIELD

6 servings

PREP

15 min

COOK

35 min

READY

15 min

Ingredients

2 473
CUPS ML MILK
2 30
TABLESPOONS ML CORNSTARCH
6 6
EACH EACH EGG YOLKS
beaten *
2 2
QUARTS QUARTS CHICKEN BROTH *
½ 118
½ 56.5
STICK G BUTTER
1 1
X X PARSLEY LEAVES
chopped, to taste *
1 237
CUP ML LEMON JUICE
fresh
1 1
EACH EACH LEMON ZEST
grated *

Directions

Stir the milk and cornstarch together and beat in the egg yolks.

Set aside.

Bring the stock to boil in a 4 quart soup pot and add the rice.

Cook, covered, until the rice is puffy and tender, about 25 minutes.

Remove the soup form heat, add milk and egg mixture, stirring carefully.

Continue to cook for a moment until all thickens.

Remove from the heat again and add the butter, chopped parsley, and lemon juice.

You may wish to add some grated lemon peel as well.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 224g (7.9 oz)
Amount per Serving
Calories 319 44% from fat
 % Daily Value *
Total Fat 15g 24%
Saturated Fat 9g 46%
Trans Fat 0g
Cholesterol 44mg 15%
Sodium 305mg 13%
Total Carbohydrate 12g 12%
Dietary Fiber 1g 2%
Sugars g
Protein 18g
Vitamin A 12% Vitamin C 48%
Calcium 16% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

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