EGG*****Avgolemono with Dill

By Unblond1

I always love this.

I doubt this would reheat very well and it's so easy to make, it's worth making from scratch one serving at a time.

Ingredients

• Serves 1
• 1 1/2 cups chicken broth
• 2 tbsp. arborio rice
• 1 egg
• 1 tbsp. lemon juice (juice of one small lemon is not too much)
• 1 tbsp. fresh dill
• 1 - 2 ounces shredded cooked chicken breast (Optional)
• 1 cup baby spinach, roughly chopped (Optional)
• 30 grams shredded light Feta (Optional)

Preparation

Step 1

* Place 1 1/4 to 1 1/2 cups of broth in a saucepan, with chopped fresh dill, a pinch of sea salt and a couple of grinds of white pepper.

* Bring to a boil, add the rice, cover and reduce heat to medium-low so that it doesn't boil over and cook for about 20 - 30 minutes, until rice splits and starts to break down. Check the liquid level about 10 minutes before you are ready to serve it - it may need another 2 - 4 tbsp of broth, depending on how much has evaporated.

* Meanwhile, in a small bowl, whisk together the egg and lemon juice until smooth.

* Ladle a few tablespoons of the hot broth into the egg-and-lemon mixture, then whisk to combine.

* Add the mixture back to the simmering saucepan, stirring constantly. Stir just until the soup becomes opaque and thickens as the egg cooks, 1 to 2 minutes, then serve. If using spinach, add it after the egg and heat through for a minute or two. Do NOT boil or it may curdle. Sprinkle feta over finished product, if using

Nutrition Facts - Soup only -1 Serving

Calories 180.6
Total Fat 5.4 g
Saturated Fat 1.5 g
Polyunsaturated Fat 0.0 g
Monounsaturated Fat 0.0 g
Cholesterol 195.0 mg
Sodium 980.8 mg
Potassium 630.7 mg
Total Carbohydrate 22.9 g
Dietary Fiber 1.1 g
Sugars 0.5 g
Protein 11.9 g

With spinach and feta - 1 Serving

Calories 260.6
Total Fat 10.4 g
Saturated Fat 5.0 g
Polyunsaturated Fat 0.0 g
Monounsaturated Fat 0.0 g
Cholesterol 210.0 mg
Sodium 1,315.8 mg
Potassium 630.7 mg
Total Carbohydrate 24.4 g
Dietary Fiber 2.1 g
Sugars 1.0 g
Protein 19.9 g