Recipe: Quick Egg Soup
Too easy!
Quick Egg Soup 1 1/2 cups boiling water 1 vegetable bouillon cube (or any other flavour) 1 egg Dissolve bouillon cube in boiling water, remove from heat. Beat egg, blend into broth. Reheat slowly. DO NOT BOIL! Makes 1 serving Per serving: 85.2 Cal, 5.6g fat, 6.9g protein, 1.3g CHO, 0 fiber. 1 lean meat, 1/2 fat. Vicki |
Recipe: Quick Egg Soup
The Armenians have Tarbia Chorba (which means "bad soup", i.e., you have to
beat it). I adapted it for days when I needed chicken-soup-for-a-cold. Can of chicken broth or boiling water plus a chicken bouillon cube. In a blender put Juice of 1 medium sized lemon 1 egg. Start the blender and sloooooly add the boiling soup. Hot - delicious - and great for a cold. I've never given a darn about the carbs or calories because when you're sneezing your head off - who the heck cares! Nan, Type 2 |
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