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Recipe Name: Avgolemono (egg Lemon Soup) Submitted by: Administrator
Source: Source Description:
Ethnicity: None Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 1

6 Cup(s) De-fatted chicken stock
1/2 Cup(s) Uncooked white rice
4 Eggs
3 Tablespoon(s) Fresh lemon juice, strained
2 Tablespoon(s) Finely chopped fresh mint
From: Bulldogfla <> Bring the chicken stock to a
boil over high heat. Add the rice and simmer, uncovered for about 15
minutes. Reduce heat to low. Beat the eggs with a whisk until frothy.
Add the lemon juice and 1/4 cup of the hot broth. Slowly pour the
mixture into the broth, stirring constantly. cook over low heat for 5
more minutes. Soup should be thick enough to coat a spoon. Do not
boil. Season with salt and garnish with mint. Posted to
recipelu-digest by on Mar 21, 1998

Nutrition (calculated from recipe ingredients)
Calories: 391
Calories From Fat: 173
Total Fat: 19.3g
Cholesterol: 744mg
Sodium: 576.5mg
Potassium: 321.9mg
Carbohydrates: 24.2g
Fiber: <1g
Sugar: <1g
Protein: 27.4g

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