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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 221.6
  • Total Fat: 8.3 g
  • Cholesterol: 132.0 mg
  • Sodium: 3,014.1 mg
  • Total Carbs: 11.3 g
  • Dietary Fiber: 2.7 g
  • Protein: 26.2 g

View full nutritional breakdown of Lemon and Egg Soup calories by ingredient
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Lemon and Egg Soup

Submitted by: HDVIXEN

Introduction

This soup is quick and easy and full of flavor. You can easily substitute chopped kale or baby spinach or broccoli for parsley. Also, you can add chopped cooked chicken breast. This soup is quick and easy and full of flavor. You can easily substitute chopped kale or baby spinach or broccoli for parsley. Also, you can add chopped cooked chicken breast.
Number of Servings: 4

Ingredients

    Chicken broth, 6 cups
    saffron, pinch
    bay leaf, 1
    peel from 1 lemon
    lemon juice, 5 tablespoons
    large eggs, 2
    whites of large eggs, 2
    hot pepper sauce, 2 drops
    fresh parsley, chopped 1 cup
    salt & pepper to taste.

Directions

Bring broth to a boil wih saffron, bay leaf, and lemon peel os one lemon. Turn off heat, cover and steep for 5 minutes, remove bay leaf and lemon peel.

Whisk eggs and yolks with lemon juice and hot sauce. Whisk in 1/2 cup of the soup to temper the eggs. Whisk the egg mixture into the soup then turn heat os low and whisk together until soup thickens slightly, 4 to 5 minutes. Stir in chopped parsley and season with salt and pepper.

Number of Servings: 4

Recipe submitted by SparkPeople user HDVIXEN.






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