Lemon Rice Soup

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(1 vote)
Lemon Rice Soup
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
179
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie179 kcal(9 %)
Protein8.26 g(8 %)
Fat5.32 g(5 %)
Carbohydrates24.67 g(16 %)
Sugar added0 g(0 %)
Roughage2.55 g(9 %)
Vitamin A189.01 mg(23,626 %)
Vitamin D0 μg(0 %)
Vitamin E0.84 mg(7 %)
Vitamin B₁0.05 mg(5 %)
Vitamin B₂0.2 mg(18 %)
Niacin1.34 mg(11 %)
Vitamin B₆0.16 mg(11 %)
Folate50.28 μg(17 %)
Pantothenic acid0.54 mg(9 %)
Biotin8.48 μg(19 %)
Vitamin B₁₂0.37 μg(12 %)
Vitamin C22.39 mg(24 %)
Potassium173.81 mg(4 %)
Calcium54.21 mg(5 %)
Magnesium18.84 mg(6 %)
Iron1.9 mg(13 %)
Iodine32.95 μg(16 %)
Zinc0.5 mg(6 %)
Saturated fatty acids1.21 g
Cholesterol165.82 mg

Ingredients

for
4
Ingredients
1 ⅕ liters Chicken broth (homemade or ready to use)
2 thin Leeks
80 grams short grain rice
3 egg whites
salt
white peppers
Nutmeg
3 egg yolks
5 Tbsps lemon juice
½ fresh lemon (for zest)
½ bunch flat-leaf parsley
How healthy are the main ingredients?
parsleyLeeksaltNutmeglemon

Preparation steps

1.

Rinse and dry leeks, cut white and light green parts into thin rings.

2.

Bring broth and rice to a boil and simmer for about 15 minutes, add leeks and cook for another 10 minutes.

3.

Beat egg whites with a pinch of salt and nutmeg until stiff. Add egg yolks and beat for another 3-4 minutes until mixture is creamy and fluffy. Gradually, add lemon juice and zest. Add about 1 cup of rice soup.

4.

Remove soup from heat and fold egg mixture carefully in. Season with salt and pepper, drizzle with lemon juice. Sprinkle with finely chopped parsley. Serve immediately.