Directions:
- Pour the broth into a pot and bring it gradually to a full boil.
- Pour in the rice, reduce to a simmer,and cover.
- Cook for about 25 minutes, or until rice is just tender.
- Do not overcook.
- Meanwhile whisk the egg yolks and lemon juice together in a small bowl until well combined.
- When rice is done, remove soup from the heat and ladle 2 cups of hot broth into the egg and lemon mixture.
- Whisk this mixture back into the remaining soup.
- Return the soup to medium heat and cook, stirring constantly, until soup is just steaming.
- Do not let it reach a boil.
- Season to taste and serve immediately, or remove from heat, cool to room temperature, cover and refrigerate.
- Correct seasoning just before serving.
- Garnish hot or cold with lemon slices and chopped parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 203.58 Kcal (852 kJ) | ||
| Calories from fat | 82.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.12g | 14% | |
|---|---|---|---|
| Cholesterol | 85.35mg | 28% | |
| Sodium | 507.11mg | 21% | |
| Potassium | 173.45mg | 4% | |
| Total Carbs | 1.39g | 0% | |
| Sugars | 0.12g | 0% | |
| Protein | 26.82g | 54% | |
| Vitamin C | 1.5mg | 3% | |
| Iron | 1.2mg | 7% | |
| Calcium | 19.7mg | 2% | |
| Amount Per 100 g | |||
| Calories | 176.22 Kcal (738 kJ) | ||
| Calories from fat | 71.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.89g | 14% | |
|---|---|---|---|
| Cholesterol | 73.88mg | 28% | |
| Sodium | 438.94mg | 21% | |
| Potassium | 150.14mg | 4% | |
| Total Carbs | 1.2g | 0% | |
| Sugars | 0.1g | 0% | |
| Protein | 23.21g | 54% | |
| Vitamin C | 1.3mg | 3% | |
| Iron | 1mg | 7% | |
| Calcium | 17.1mg | 2% | |
* 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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