Ingrédients pour Beid Bi Lamoun Egg And Lemon Soup
- 6 cups chicken stock
- 1 teaspoon salt
- ½ teaspoon white pepper
- ¼ cup rice
- 3 large egg yolks
- Lemon, Juice Of
- 2 tablespoons fresh parsley, chopped
- 1 chicken stock cube
- ¼ cup pastina
- ¼ cup tapioca
- 2 whole large eggs
- 2 tablespoons fresh chives, chopped
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Comment préparer Beid Bi Lamoun Egg And Lemon Soup
- If making homemade stock, simmer leftover chicken bones or giblets in 6 cups of water for at least 30 minutes. Strain and discard solids.
- If using store-bought stock, heat 6 cups in a medium saucepan. If the flavor is weak, add 1 chicken stock cube.
- Season the stock with salt and pepper to taste.
- Add the rice, pastina, or tapioca to the boiling stock. Reduce heat and simmer until tender (about 15-20 minutes).
- In a separate bowl, whisk together the egg yolks (or whole eggs) and lemon juice until light and frothy.
- Gradually whisk a ladleful (about 1/2 cup) of the hot soup into the egg mixture to temper the eggs.
- Slowly pour the tempered egg mixture into the soup pot, whisking constantly.
- Reduce the heat to very low, and continue to stir gently and constantly until the soup thickens slightly (about 2-3 minutes). Do not boil!
- Taste and adjust seasoning, adding more lemon juice if needed.
- Garnish with chopped parsley or chives (optional).
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
19g
Fat
8g
Carbs
6g
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30 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion Low Protein Healthy Soups Stews Fruit Poultry Asian Greek Middle Eastern European Potluck Dinner Party Heirloom Historical Holiday Event Kosher Low Fat Stove Top Dietary Low Sodium Low Saturated Fat Low Calorie Low Carb Low In Something Meat To Go Equipment
