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Quick Greek Lemon Soup

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)56.1072
Energy (kCal)1018.7683
Carbohydrates (g)127.6952
Total fats (g)29.9452
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Bring 6 cups of chicken stock to a boil and add 1/3 cup raw rice. Cook 15 minutes or until the rice is cooked through. | 2. Add 1/3 cup lemon juice to the two eggs and beat using an electric mixer (you must have the egg beaten completely). Dip out a cup of the broth and pour it, beating constantly, into the egg-lemon mixture. Pour this mixture back into the broth and rice. | 3. Taste the soup and add additional lemon juice by 1/2 tablespoons if you wish. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chicken stock 6 cups boiling 518.4 50.832 36.288000000000004 17.28
    rice 1/2 cup raw 339.475 70.5312 6.9745 2.96
    egg 2 143.0 0.72 12.56 9.51
    lemon juice 1/3 cup 17.8933 5.612 0.2847 0.1952

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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