Ingredients:
4 cups water
1 vegetable bouillon cube
2 Tbs. olive oil
2 eggs or equivalent egg substitute
Juice of half a lemon or more if desired
1 vegetable bouillon cube
2 Tbs. olive oil
2 eggs or equivalent egg substitute
Juice of half a lemon or more if desired
Recipe:
1. Bring 4 cups of water to a boil.
2. Add vegetable bouillon cube.
3. In a small bowl beat 2 eggs with the juice of half a lemon.
4. Remove broth from heat.
5. Gradually beat about 1/2 cup of the soup into the egg-lemon mixture.
6. Add this mixture to the rest of the soup, stirring vigorously.
7. Do not return soup to the heat. Serve immediately.
2. Add vegetable bouillon cube.
3. In a small bowl beat 2 eggs with the juice of half a lemon.
4. Remove broth from heat.
5. Gradually beat about 1/2 cup of the soup into the egg-lemon mixture.
6. Add this mixture to the rest of the soup, stirring vigorously.
7. Do not return soup to the heat. Serve immediately.
Serves:
4
Notes:
Fat content:
If prepared with eggs, each serving provides about 8 g of fat.