Directions:
- Bring stock to a boil with saffron, bay leaf, and lemon peel. Cover and steep 5 minutes then turn off heat and remove bay leaf and peel.
- Whisk eggs and yolks with lemon juice and hot sauce. Whisk in 1/2 cup of the soup to temper the eggs. Whisk the egg mixture into the soup then turn heat on low and whisk together until soup thickens slightly, 4 to 5 minutes. Stir in parsley and season with salt and pepper. Ladle soup into bowls and top with a few pita chips.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 204.94 Kcal (858 kJ) | ||
| Calories from fat | 77.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.61g | 13% | |
|---|---|---|---|
| Cholesterol | 196.8mg | 66% | |
| Sodium | 586.35mg | 24% | |
| Potassium | 460.28mg | 10% | |
| Total Carbs | 16.17g | 5% | |
| Sugars | 7.5g | 30% | |
| Dietary Fiber | 0.84g | 3% | |
| Protein | 17.46g | 35% | |
| Vitamin C | 9.7mg | 16% | |
| Iron | 1.1mg | 6% | |
| Calcium | 49.2mg | 5% | |
| Amount Per 100 g | |||
| Calories | 49.07 Kcal (205 kJ) | ||
| Calories from fat | 18.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.06g | 13% | |
|---|---|---|---|
| Cholesterol | 47.13mg | 66% | |
| Sodium | 140.41mg | 24% | |
| Potassium | 110.22mg | 10% | |
| Total Carbs | 3.87g | 5% | |
| Sugars | 1.8g | 30% | |
| Dietary Fiber | 0.2g | 3% | |
| Protein | 4.18g | 35% | |
| Vitamin C | 2.3mg | 16% | |
| Iron | 0.3mg | 6% | |
| Calcium | 11.8mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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