Lemon Rice Soup
(1 vote)
(1 vote)
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
179
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
Calorie | 179 cal. | (9 %) | ||
Protein | 8.26 g | (8 %) | ||
Fat | 5.32 g | (5 %) | ||
Carbohydrates | 24.67 g | (16 %) | ||
Sugar added | 0 g | (0 %) | ||
Roughage | 2.55 g | (9 %) |
more nutritional values
Vitamin A | 189.01 mg | (23,626 %) | ||
Vitamin D | 0 μg | (0 %) | ||
Vitamin E | 0.84 mg | (7 %) | ||
Vitamin B₁ | 0.05 mg | (5 %) | ||
Vitamin B₂ | 0.2 mg | (18 %) | ||
Niacin | 1.34 mg | (11 %) | ||
Vitamin B₆ | 0.16 mg | (11 %) | ||
Folate | 50.28 μg | (17 %) | ||
Pantothenic acid | 0.54 mg | (9 %) | ||
Biotin | 8.48 μg | (19 %) | ||
Vitamin B₁₂ | 0.37 μg | (12 %) | ||
Vitamin C | 22.39 mg | (24 %) | ||
Potassium | 173.81 mg | (4 %) | ||
Calcium | 54.21 mg | (5 %) | ||
Magnesium | 18.84 mg | (6 %) | ||
Iron | 1.9 mg | (13 %) | ||
Iodine | 32.95 μg | (16 %) | ||
Zinc | 0.5 mg | (6 %) | ||
Saturated fatty acids | 1.21 g | |||
Cholesterol | 165.82 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 ⅕ liters Chicken broth (homemade or ready to use)
- 2 thin Leeks
- 80 grams short grain rice
- 3 egg whites
- salt
- white peppers
- Nutmeg
- 3 egg yolks
- 5 Tbsps lemon juice
- ½ fresh lemon (for zest)
- ½ bunch flat-leaf parsley
Preparation steps
1.
Rinse and dry leeks, cut white and light green parts into thin rings.
2.
Bring broth and rice to a boil and simmer for about 15 minutes, add leeks and cook for another 10 minutes.
3.
Beat egg whites with a pinch of salt and nutmeg until stiff. Add egg yolks and beat for another 3-4 minutes until mixture is creamy and fluffy. Gradually, add lemon juice and zest. Add about 1 cup of rice soup.
4.
Remove soup from heat and fold egg mixture carefully in. Season with salt and pepper, drizzle with lemon juice. Sprinkle with finely chopped parsley. Serve immediately.