Lemony Fish and Rice Soup
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(0 votes)
Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
228
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 228 cal. | (11 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.4 g | (8 %) |
more nutritional values
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 1.2 μg | (6 %) | ||
| Vitamin E | 2.8 mg | (23 %) | ||
| Vitamin K | 29 μg | (48 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 5.4 mg | (45 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 51 μg | (17 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 13.9 μg | (31 %) | ||
| Vitamin B₁₂ | 1.4 μg | (47 %) | ||
| Vitamin C | 12 mg | (13 %) | ||
| Potassium | 546 mg | (14 %) | ||
| Calcium | 120 mg | (12 %) | ||
| Magnesium | 58 mg | (19 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 2.2 g | |||
| Uric acid | 139 mg | |||
| Cholesterol | 294 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 stalks Celery
- 1 carrot
- 1 onion
- 1 Tbsp olive oil
- 800 milliliters fish stock (from a jar)
- 50 grams Long grain rice
- 3 egg yolks
- 3 Tbsps lemon juice
- salt
- peppers
Preparation steps
1.
Rinse, trim and finely chop celery. Reserve celery leaves. Rinse, peel and finely chop carrot. Peel and finely chop onion. Heat oil in a saucepan. Add prepared vegetables and sauté until translucent. Deglaze with fish stock. Simmer about 10 minutes over low heat. Remove from heat, let cool slightly and puree in a blender.
2.
Return mixture to pan and bring to a boil. Add rice and cook about 20 minutes over low heat. Whip egg yolks until frothy and gradually stir in lemon juice and 3 tablespoons of the hot soup until emulsified. Season with salt and pepper. Remove soup from the heat and stir in egg and lemon sauce. Let stand briefly. Finely chop celery leaves. Serve soup garnished with celery leaves.
