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Greek Egg-Lemon Soup from the Recipes EU Collection

 


Greek Egg-Lemon Soup Recipe

...brought to you by Recipes EU





Greek Egg-Lemon Soup
4 chicken bouillon cubes
4 cups boiling water
2 tbsp rice, raw
2 medium eggs, beaten
2 tbsp lemon juice, fresh
1/4 tsp mixed herb seasoning
1 dash coarsely ground pepper
parsley sprigs


Dissolve bouillon cubes in boiling water; add rice slowly so as not to
stop the boiling. Cover, reduce heat to low, and let simmer gently for 15
minutes or until rice is tender but firm. Combine eggs and lemon juice.
Slowly pour half of hot mixture into egg mixture, stirring quickly. Return
to remaining soup, and cook over very low heat 3-4 minutes, stirring
constantly, until mixture is smooth and coats the spoon. (Avoid boiling or
high heat to prevent curdling.) Stir in herb seasoning immediately.

Food exchanges per serving; 1/2 STARCH EXCHANGE + 1/2 MEDIUM-FAT EXCHANGE

CHO: 6g; PRO: 4g; FAT: 3g; CAL: 69;

Low-sodium diets; Substitute 4 cups unsalted chicken broth for bouillon
cubes and water.

Source: The Art of Cooking for the Diabetic by Mary Abbot Hess, D.R.,M.S.
and Katharine Middleton Brought to you and yours via Nancy O'Brion and her
Meal-Master
 


This Greek Egg-Lemon Soup Recipe brought to you from the Recipes.eu.com recipe collection

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Greek Egg-Lemon Soup - a delicious recipe from Recipes.eu.com