Free Recipe Lemon Egg Soup
Recipe Type: L Recipes
Recipe Preparation: boil
Cooking Ingredients for Lemon Egg Soup Recipe
8 c Nonfat Veg Chicken Broth;
-Low Sod, Or Nonfat Chicken
-Broth
1 c Orzo
4 lg Eggs
1/3 c Fresh Lemon Juice
1/4 ts Pepper
1/3 c Snipped Fresh Dill
Lemon Egg Soup Preparation
orzo is rice shaped pasta Planning Tip: The soup can be made up to 3 days ahead. Prep Time: 5 min Cook: 23 min Bring broth to a boil in a 3 qt saucepan. Add orzo and boil 8 min or until tender. Remove from heat. Whisk eggs, lemon juice and pepper in a small bowl until well blended, then whisk in 1 C hot broth. Place saucepan over low heat and, stirring constantly, add egg mixture. Cook over low heat, still stirring, 5 min. Don”t let mixture come to a boil or eggs will curdle. Remove from heat and stir in dill. Makes eight 1 C servings. This was very good. At first I was afraid that it had too strong of a lemon flavor but after the first mouthful it was fine. Entered into MasterCook and tested for you by Reggie & Jeff Dwork <reggie@reggie.com> NOTES : Cal 88.6 Total Fat 2.4g Sat Fat 0.7g Carb 10.7g Fib 0.8g Pro 22.5g Sod 312mg CFF 14% Recipe by: Woman”s Day, Mar 1997 Posted to EAT-LF Digest by Reggie Dwork <reggie@reggie.com> on Oct 26, 1999, converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 8
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