Directions:
- Simmer stock and rice in a heavy medium saucepan, covered, until rice is very tender, about 30 minutes. Purée mixture in a blender (use caution when blending hot liquids). Whisk eggs together in a medium bowl. Gradually whisk in hot stock mixture. Return to saucepan and cook over medium heat, stirring constantly with a wooden spoon, until soup registers 170°F on an instant-read thermometer.
- Strain soup through a fine-mesh sieve into a metal bowl. Stir in lemon juice, then quick-chill in an ice bath, stirring occasionally, until cold. Stir in scallion, dill, and salt and pepper to taste.
- Cooks' note: Soup can be made 2 days ahead and chilled.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 125.99 Kcal (527 kJ) | ||
| Calories from fat | 44.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.9g | 8% | |
|---|---|---|---|
| Cholesterol | 100.2mg | 33% | |
| Sodium | 379.58mg | 16% | |
| Potassium | 310.68mg | 7% | |
| Total Carbs | 10.93g | 4% | |
| Sugars | 5.22g | 21% | |
| Dietary Fiber | 0.12g | 0% | |
| Protein | 10.53g | 21% | |
| Vitamin C | 5.4mg | 9% | |
| Iron | 0.6mg | 3% | |
| Calcium | 25.2mg | 3% | |
| Amount Per 100 g | |||
| Calories | 44.92 Kcal (188 kJ) | ||
| Calories from fat | 15.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.75g | 8% | |
|---|---|---|---|
| Cholesterol | 35.73mg | 33% | |
| Sodium | 135.34mg | 16% | |
| Potassium | 110.77mg | 7% | |
| Total Carbs | 3.9g | 4% | |
| Sugars | 1.86g | 21% | |
| Dietary Fiber | 0.04g | 0% | |
| Protein | 3.76g | 21% | |
| Vitamin C | 1.9mg | 9% | |
| Iron | 0.2mg | 3% | |
| Calcium | 9mg | 3% | |
* 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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