* Exported from MasterCook *
Arugula Egg and Lemon Soup
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Veggie WW
Amount Measure Ingredient -- Preparation Method
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3 cups broth
3 eggs
juice of 1 to 2 lemons -- to taste
1/2 cup thinly sliced arugula leaves
1 teaspoon chopped fresh chives -- to 2 teaspoons, (optional)
1 cup cooked rice -- brown or white
In a saucepan, bring the broth to a boil over medium heat, then set aside.
In a medium bowl, beat the eggs, then add the lemon juice gradually.
Add the broth to the eggs, beating constantly with a whisk.
Return the soup to the saucepan and cook over low heat for several minutes, stirring until thickened. Do not let it boil.
Just before serving, stir in the arugula and cook over medium heat for 30 seconds, or until the leaves wilt. Add the chives, and rice, if desired.
Makes 4 servings
AuthorNote: For a milder flavor, stir in sliced spinach instead of arugula.
Cuisine:
"Greek"
Source:
"The Old Farmer's Almanac Garden-Fresh Cookbook, Yankee Publishing, 2011"
S(Formatted by Chupa Babi):
"Dec 2011"
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Per Serving (excluding unknown items): 116 Calories; 4g Fat (31.0% calories from fat); 6g Protein; 13g Carbohydrate; trace Dietary Fiber; 159mg Cholesterol; 54mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fat.
Nutr. Assoc. : 0 0 797 1602 0 0
