4 Chicken bouillion cubes
4 cup Boiling water
2 tbsp Rice, raw
2 medium Eggs, beaten
2 tbsp Lemon juice, fresh
1/4 tsp Mixed herb seasoning
Dash of coarsely ground pepper
Parsely sprigs
Directions
Dissolve bouillon cubes in boiling water; add rice slowly so as not
to stop the boiling. Cover, reduce heat to low, and let simmer
gently for 15 minutes or until rice is tender but firm. Combine eggs
and lemon juice. Slowly pour half of hot mixture into egg mixture,
stirring quickly. Return to remaining soup, and cook over very low
heat 3-4 minutes, stirring constantly, until mixture is smooth and
coats the spoon. (Avoid boiling or high heat to prevent curdling.)
Stir in herb seasoning immediately. Food exchanges per serving; 1/2
STARCH EXCHANGE + 1/2 MEDIUM-FAT EXCHANGE CHO: 6g; PRO: 4g; FAT: 3g;
CAL: 69; Low-sodium diets; Substitute 4 cups unslated chichen broth
for bouillion cubes and water.
Source: The Art of Cooking for the Diabetic by Mary Abbot Hess,
D.R.,M.S. and Katharine Middleton
Brought to you and yours via Nancy O'Brion and her Meal-Master
Servings: 4 servings
Greek Egg-Lemon Soup Recipe brought to you by Recipe Ideas
Categories: Diabetic; Soups/Stews; Main Dish; Rice; Crockpot
The History of Recipes
We are able to trace the history of written recipes way back into antiquity, in truth as far back into history as pharonic Egypt, and quite possibly further than that. Having said that, in the main part, these ancient cookbooks were just very simple pictorial recipes for food preparation.
The truth of the matter is, the most ancient recipe found, according to historians is a series of stone tablets in Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel wonderful and blissful. As we move on, there were a couple of interesting cookery books which were published in the fourteenth century - one book called `Forme of Cury`, and another, similary titled `Curye on Inglish`. Perhaps surprisingly, these books are nothing to do with the indian food that is served today, but instead descriptions of the types of meals eaten by the rich people of that period. Later, in the fifteenth century, people returning from the crusades brought us many new foods and spices from the Middle-East, including coriander, basil and rosemary. These new foods and spices caused a surge in recipe publications, the majority of which are kept safe in academic collections. During the next few centuries, the rich and powerful families of Wesstern Europe tried to serve up the most extravagent meals, and as a result the best cooks and their recipes were much in demand. Nevertheless, it wasn`t until the 1800s that haute cuisine and cookery books became popular. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated years of their lives to collating, testing, and publishing popular recipes of the day. The revolution that is television brings us celebrity chefs and the demand for the accompanying recipe books. Which pretty much brings us up to date and the invention of the internet, permitting everybody to search through massive numbers of recipes like the ones you can find on this recipe site. |
We hope you enjoy this Greek Egg Lemon Soup recipe.
