Directions:
- Place the vegetable stock in a 3qt saucepan.
- Add rice and salt. Bring to a boil, lower heat to medium and cook for 25 minutes. Set aside.
- In a large bowl, beat the eggs well, gradually adding lemon juice while beating.
- Slowly add the hot broth and rice to the egg sauce, beating vigorously.
- Return mixture to saucepan, heat and stir until thickened.
- DO NOT ALLOW TO BOIL.
- Remove from heat. The soup may be served hot at this time.
- FOR COLD SOUP: cool the soup. Just before serving, beat the cream until thick; fold into the soup and serve.
- VARIATION: Top each serving with a tablespoon of whipped cream instead of folding all of the cream into the soup.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 877.8 Kcal (3675 kJ) | ||
| Calories from fat | 161.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.9g | 28% | |
|---|---|---|---|
| Cholesterol | 163.92mg | 55% | |
| Sodium | 28136.19mg | 1172% | |
| Potassium | 111.18mg | 2% | |
| Total Carbs | 142.82g | 48% | |
| Sugars | 0.58g | 2% | |
| Dietary Fiber | 0.74g | 3% | |
| Protein | 5.94g | 12% | |
| Vitamin C | 10.6mg | 18% | |
| Iron | 1.4mg | 8% | |
| Calcium | 49mg | 5% | |
| Amount Per 100 g | |||
| Calories | 310.32 Kcal (1299 kJ) | ||
| Calories from fat | 56.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.33g | 28% | |
|---|---|---|---|
| Cholesterol | 57.95mg | 55% | |
| Sodium | 9946.8mg | 1172% | |
| Potassium | 39.3mg | 2% | |
| Total Carbs | 50.49g | 48% | |
| Sugars | 0.21g | 2% | |
| Dietary Fiber | 0.26g | 3% | |
| Protein | 2.1g | 12% | |
| Vitamin C | 3.8mg | 18% | |
| Iron | 0.5mg | 8% | |
| Calcium | 17.3mg | 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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