Directions:
- Bring stock to boil in large saucepan, turn down to a simmer and add the rice, cook for about 12 minutes or until rice is tender, season with salt and pepper.
- Whisk the egg yolks together and add half the lemon juice (2 Tbsp). Whisk to combine and keep whisking until smooth and bubbly. Add a ladle of the hot liquid to the egg yolks and whisk inches.
- Remove soup from the heat and slowly add the egg mixture, whisking constantly. Note: the soup must be removed from the heat in order not to curdle the eggs.
- Taste the soup and add the other 2 Tbsp of lemon juice if necessary, stir in parsley and serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 133.39 Kcal (558 kJ) | ||
| Calories from fat | 50.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.6g | 9% | |
|---|---|---|---|
| Cholesterol | 129.61mg | 43% | |
| Sodium | 374.45mg | 16% | |
| Potassium | 311.42mg | 7% | |
| Total Carbs | 10.64g | 4% | |
| Sugars | 5.04g | 20% | |
| Dietary Fiber | 0.06g | 0% | |
| Protein | 11.19g | 22% | |
| Vitamin C | 8.5mg | 14% | |
| Iron | 0.8mg | 4% | |
| Calcium | 28.9mg | 3% | |
| Amount Per 100 g | |||
| Calories | 47.92 Kcal (201 kJ) | ||
| Calories from fat | 18.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.01g | 9% | |
|---|---|---|---|
| Cholesterol | 46.56mg | 43% | |
| Sodium | 134.51mg | 16% | |
| Potassium | 111.87mg | 7% | |
| Total Carbs | 3.82g | 4% | |
| Sugars | 1.81g | 20% | |
| Dietary Fiber | 0.02g | 0% | |
| Protein | 4.02g | 22% | |
| Vitamin C | 3mg | 14% | |
| Iron | 0.3mg | 4% | |
| Calcium | 10.4mg | 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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