Lemon Rice Soup

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 155.8
  • Total Fat: 11.3 g
  • Cholesterol: 174.5 mg
  • Sodium: 1,780.6 mg
  • Total Carbs: 10.1 g
  • Dietary Fiber: 0.2 g
  • Protein: 3.4 g

View full nutritional breakdown of Lemon Rice Soup calories by ingredient


Introduction

A tasty side or starter A tasty side or starter
Number of Servings: 4

Ingredients

    2.66 cup (8 fl oz) Water, tap
    9 serving True Lemon Crystalized Lemon Packets (by FRANCLYN)
    4 serving Massel Chicken stock cube 1 (by KATHYG70)
    .25 stick Butter, salted
    1 tsp Onion powder
    1 tsp Garlic powder
    3 serving egg yolk from one raw large egg: approx.2/3 ounces / 17 grams
    .5 cup White Rice, medium grain

Tips

(Can be gluten free) use vegetable/chicken stock in place of chicken stock/bouillon cube (omit bouillon and replace the water). Do not leave out eggs or butter, this recipe relies on a chemical reaction between the butter, eggs and lemon, similar to hollandaise sauce., if you do add whole egg, the whites will look snotty like egg drop soup, you want it to be like velvet. The fresh lemon juice equivalent to true lemon is 1/4 cup. This is a very light dish great if you are under the weather.


Directions

Melt butter, add onion, garlic, rice. Stir together. Add water, bouillon, true lemon, bring to a boil then reduce to simmer for 20 minutes. Stir occasionally. Separate egg yolk from whites, keep the yolk, temper with hot liquid from soup, add to soup and stir on low heat for 5 minutes or until velvety, will thicken further as it cools. Serve hot.

Serving Size: Makes 4 x 3/4 servings