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
-
30 minAppetizerolive oil, garlic, baguette, breakfast bacon, little gem, iceberg lettuce, mayonnaise, lemon juice, old cheese,Dutch farmer salad with garlic croutons -
20 minSmall dishegg, olive tapenade, cherry / cherry tomato, serrano ham, raw ham, lamb's lettuce, olive oil, balsamic vinegar,egg with tapenade, tomato and serrano ham -
20 minAppetizermedium sized egg, bunch onion, floury potatoes, unsalted butter, garden broth broth from tablet, turnip tops,turnip soup with egg -
15 minLunchfresh spinach, seedless red grape, blueberry, old cheese, almond, oil, White bread, (mustard) vinaigrette,fruity spinach salad with old cheese
Nutrition
95Calories
Sodium0% DV0g
Fat11% DV7g
Protein8% DV4g
Carbs1% DV3g
Fiber0% DV0g
Loved it