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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Combine stock, lemon rind, thyme and parsley in a large sauce pan. Bring to boil and simmer for about 10 minutes. | 2. Beat the eggs with the lemon juice. Let the stock cool a bit after it simmers, then whisk a bit of hot stock into the egg mixture. | 3. Add egg mixture to the stock and cook over medium-low heat, whisking constantly. You want to heat the soup enough that it gets hot and thickens a bit, but not so much that it boils. | 4. When soup is hot pour through a mesh strainer into two bowls and serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken stock vegetable	2 1/2	cups		-	-	-	-
lemon	1	tablespoon	grated rind	3.8425	1.2349	0.1458	0.0397
thyme sprig	1			-	-	-	-
parsley sprig	1			-	-	-	-
egg	2			143.0	0.72	12.56	9.51
lemon juice	2	tablespoons		6.71	2.1045	0.1067	0.0732
salt pepper optional				-	-	-	-

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