Filter
Reset
Sort ByRelevance
Arielle Cason
Chicken soup with lemon and saffron
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Heat the oil in a soup pot and fry the shallot and celery over about 5 minutes. Meanwhile, saffron the week in a few tablespoons of broth.
-
Pour all the broth, saffron and bouillon tablets into the pan and bring to the boil.
-
Beat the eggs with some lemon juice and grated lemon peel. Add some hot broth to it. Pour the eggs in the pan and stir well.
-
Do not let the soup boil and add some saffron if necessary.
Blogs that might be interesting
-
40 minAppetizersweet onion, sesame oil, garlic, shiitake, vegetable stock, chili sauce, tap water, tofu natural, mienestje, fresh chives,onion soup with tofu
-
30 minAppetizersunflower oil, fillet anchovies, oil from the can of the anchovy, mushroom, soy sauce, garlic, white sandwiches, egg, mayonnaise, prime rib, worcestersauce, good olive oil, fresh parsley,steak tartare with anchovy croutons and mushroom mayonaise
-
30 minAppetizerchicory, mayonnaise, Japanese soy sauce, dried chili pepper from mill, lemon juice, Apple, Dutch shrimps, fresh chives,chicory with shrimp salad
-
35 minAppetizerbaguette light multigrain, traditional olive oil, fresh flat parsley, shallot, mini pickles, steak, capers, worcestershiresauce, salt, free range egg, dijon mustard, Tabasco,steak tartare
Nutrition
95Calories
Sodium0% DV0g
Fat11% DV7g
Protein8% DV4g
Carbs1% DV3g
Fiber0% DV0g
Loved it