Directions:
- In a heavy saucepan, bring stock and rice to a boil.
- Reduce heat and add asparagus partially cover and cook 15 minutes or until rice is tender.
- In a small bowl, whisk eggs until well beaten.
- Stir in lemon juice.
- Whisk approximately 250 mL (1 cup) hot stock into egg mixture to rice mixture, stirring constantly.
- Cook over low heat until smooth and thick.
- Do not boil or soup will curdle.
- Remove from heat.
- Stir in lemon rind.
- Season with pepper.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 7.36 Kcal (31 kJ) | ||
| Calories from fat | 3.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.37g | 1% | |
|---|---|---|---|
| Cholesterol | 13.64mg | 5% | |
| Sodium | 76.99mg | 3% | |
| Potassium | 31.23mg | 1% | |
| Total Carbs | 0.28g | 0% | |
| Sugars | 0.1g | 0% | |
| Dietary Fiber | 0.11g | 0% | |
| Protein | 0.58g | 1% | |
| Vitamin C | 1.8mg | 3% | |
| Iron | 0.2mg | 1% | |
| Calcium | 4.6mg | 0% | |
| Amount Per 100 g | |||
| Calories | 25.96 Kcal (109 kJ) | ||
| Calories from fat | 11.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.3g | 1% | |
|---|---|---|---|
| Cholesterol | 48.13mg | 5% | |
| Sodium | 271.67mg | 3% | |
| Potassium | 110.21mg | 1% | |
| Total Carbs | 0.98g | 0% | |
| Sugars | 0.37g | 0% | |
| Dietary Fiber | 0.38g | 0% | |
| Protein | 2.03g | 1% | |
| Vitamin C | 6.3mg | 3% | |
| Iron | 0.6mg | 1% | |
| Calcium | 16.2mg | 0% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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