Greek lemon-rice soup
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3½ | cup | Fat-free vegetable broth |
| ¼ | cup | Long-grain rice |
| 2 | larges | Cloves garlic; minced |
| ¼ | cup | Fresh or frozen; lemon juice, thawed, (up to 1/3) |
| 1 | Egg; slightly beaten | |
| 2 | tablespoons | Finely chopped parsely |
| Salt and white pepper; to taste | ||
Directions
Heat broth in medium saucepan; stir in rice and garlic. Reduce heat and simmer, covered, until rice is tender, about 25 minutes. Reduce heat to low.
Mix lemon juice and egg; slowly stir mixture into soup. Stir in parsley; season to taste with salt and white pepper. Pour soup into bowls.
Per 1 cup serving = 106 calories, 2 gm fat, 53 mg cholesterol, 31 mg sodium, 14 gm carbohydrate, 3 gm protein Exchanges: 1 bread.
Posted to EAT-LF Digest by "Carole" <carolreu@...> on Dec 4, 1999, converted by MM_Buster v2.0l.
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