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Egg Lemon Soup

This Chinese classic, one of the simplest of soups, can go with just about anything.

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This Chinese classic, one of the simplest of soups, can go with just about anything.

Servings
Serving

Ingredients

  • 7 cups vegetable broth
  • 1/2 cup long-grain white rice
  • 3 large eggs,room temperature
  • 5 Tbs.fresh lemon juice
  • 3 Tbs. fresh dill, chopped

Preparation

  1. In medium saucepan, bring the broth to a boil. Add rice, cover and cook at medium heat,20 minutes. Turn off heat.
  2. In a medium bowl, whisk eggs until they are frothy. Slowly ladle 1/2 cup hot broth into eggs, whisking to prevent eggs from curdling. Return egg mixture to pot, stir in lemon juice and dill, and season with pepper. Gently reheat and serve.

Nutrition Information

  • Serving Size 6 SERVINGS
  • Calories 150
  • Carbohydrate Content 22 g
  • Cholesterol Content 106 mg
  • Fat Content 4 g
  • Fiber Content 1 g
  • Protein Content 7 g
  • Saturated Fat Content 1 g
  • Sodium Content 616 mg
  • Sugar Content 0 g
  • Trans Fat Content 0 g
  • Unsaturated Fat Content 0 g