Greek egg-lemon soup
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Chicken bouillion cubes; | |
| 4 | cups | Boiling water |
| 2 | tablespoons | Rice; raw |
| 2 | mediums | Eggs; beaten |
| 2 | tablespoons | Lemon juice, fresh |
| ¼ | teaspoon | Mixed herb seasoning; |
| Dash of coarsely ground pepper | ||
| Parsely sprigs | ||
Directions
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; ½ STARCH EXCHANGE + ½ MEDIUM-FAT EXCHANGE CHO: 6g; PRO: 4g; FAT: 3g; CAL: 69; Low-sodium diets; Substitute 4 cups unslated chichen broth for bouillion 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