Greek Soup
Parboiled rice still contains most of the minerals and vitamins from the outer layers of the grains by a special process. In addition to a lot of zinc and the vitamins A, B12, D and E, the eggs provide above all lecithin, which is important for many metabolic processes.
If you like the soup even more substantial and satisfying, add finely diced and cooked chicken breast fillet.
(Percentage of daily recommendation)
| Calorie | 189 cal. | (9 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 4 g | (3 %) | ||
| Carbohydrates | 29 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.5 g | (8 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 1 mg | (8 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 3.1 mg | (26 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 28 μg | (9 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 9.3 μg | (21 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 9 mg | (9 %) | ||
| Potassium | 262 mg | (7 %) | ||
| Calcium | 88 mg | (9 %) | ||
| Magnesium | 25 mg | (8 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 1.2 g | |||
| Uric acid | 75 mg | |||
| Cholesterol | 119 mg |
Preparation steps
Rinse, peel and dice carrot. Bring the chicken stock and rice to a boil in a large pot, cover and cook over low heat for 10 minutes.
Meanwhile, rinse the celery (dethreading if necessary) and cut into 1 cm (approximately 1/2-inch) slices. Add celery to the soup and cook until the rice is just cooked, another 5-7 minutes.
Rinse lemon in hot water, wipe dry and finely grate peel. Halve and squeeze the lemon.
Rinse parsley, shake dry, pluck leaves from the stems and chop finely with a large knife.
Remove soup from the heat and season with salt and pepper. Remove 1 cup of soup from the pot and let it cool slightly.
Beat the eggs in a small bowl with lemon juice and lemon zest. Add the cup of luke warm soup to the eggs and beat with the whisk until mixed.
Slowly stir the egg-lemon mixture into the rice soup with a whisk. Reheat the soup, stirring constantly. Do not boil the soup or the eggs will curdle.
Grate nutmeg into the soup and stir in the parsley. Season with salt and pepper and serve immediately.