Eat Smarter USA | Eat Healthy. Live Smarter.
Ingredients
for
4
Lemony Fish and Rice Soup
40 min.
Time:
228
calories
Calories:
Health Score:
90 / 100
Ingredientsfor
- 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
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.
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 %) |