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 can trace the history of written recipes far back into ancient history, in truth as far back as early Egypt, and potentially, even further back. Interesting though that maybe, generally, these early cook books were just basic hieroglyphic or cunieform instructions for preparing meals.
In fact, the most ancient recipe discovered, according to academics are a few tablets in Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel exhilarated. Later on, in Roman times around 25BC a roman called Apicius created a collection of scripts which described recipes cooked by his fellow Romans. In his publication, Apicius recounts how the meals were split into starters, entrees and afters, something that is very familiar to us today. Additionally, he informs us how the cooks of his times used many herbs and spices, including a few you will know such as thyme, rue and dill. Later on, there were two books which appeared in the fourteenth century ; a cookery book published under the title `Forme of Cury`, and another, similary titled `Curye on Inglish`. Amusingly, they are nothing to do with the curry that appears on menues today, but instead accounts of the types of meals on the menues of the nobility of the time. Later on in the 1400s, people returning from the crusades brought us many new foods and herbs from the holy land, including spices like parsley and basil. These new spices and herbs was responsible for an outbreak in manuscripts on cooking, some of which are now in private cookery archives. By the advent of the twentieth century, cookery books are starting to become popular mostly as a result of better eduction, people having increased leisure time and having more disposable income. The introduction of the TV gave us celebrity TV chefs and the recipe books that accompanied them. Which pretty much brings us up to date and the invention of the internet, allowing everyone to access thousands of recipes like the ones you can find on our web site. |
We hope you enjoy this Greek Egg Lemon Soup recipe.
