Directions:
- Cook both amounts of rice in the broth just until tender (10-12 minutes).
- Whisk the eggs and lemon juice together and add some of the hot stock (3/4 C) slowly, while whisking.
- Whisk this mixture back into rice and broth and stir constantly with a wooden spoon over LOW heat, just until it begins to thicken (only a minute, or so).
- Remove from heat. Soup should be smooth and glossy. Add chervil, season and serve right away.
- ***This soup mustn't simmer/boil or the eggs will scramble. If you must keep it warm for a while before serving- use a double boiled method (like for melted chocolate).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 72.39 Kcal (303 kJ) | ||
| Calories from fat | 34.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.83g | 6% | |
|---|---|---|---|
| Cholesterol | 139.5mg | 47% | |
| Sodium | 915.04mg | 38% | |
| Potassium | 341.51mg | 7% | |
| Total Carbs | 2.11g | 1% | |
| Sugars | 0.34g | 1% | |
| Dietary Fiber | 0.21g | 1% | |
| Protein | 5.31g | 11% | |
| Vitamin C | 21.9mg | 36% | |
| Iron | 1.4mg | 8% | |
| Calcium | 61.3mg | 6% | |
| Amount Per 100 g | |||
| Calories | 25.33 Kcal (106 kJ) | ||
| Calories from fat | 12.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.34g | 6% | |
|---|---|---|---|
| Cholesterol | 48.8mg | 47% | |
| Sodium | 320.13mg | 38% | |
| Potassium | 119.48mg | 7% | |
| Total Carbs | 0.74g | 1% | |
| Sugars | 0.12g | 1% | |
| Dietary Fiber | 0.07g | 1% | |
| Protein | 1.86g | 11% | |
| Vitamin C | 7.6mg | 36% | |
| Iron | 0.5mg | 8% | |
| Calcium | 21.5mg | 6% | |
* 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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