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
-
65 minAppetizerRed onion, Tasty vine tomato, Red pepper, garlic, anchovy fillets in canned oil, sprig of rosemary, traditional olive oil, vegetable stock of tablet, mascarpone,Roasted Tomato soup -
10 minAppetizerApple, lemon juice, snack a jacks apple, soft goat cheese, liquid flour of honey, fresh chives,rice cake with apple and goat's cheese -
25 minAppetizermix for small pancakes, semi-skimmed milk, egg (M), extra virgin olive oil, black olives without pit, capers, tomato Tapenade,Mediterranean poffertjes -
15 minAppetizercantaloup melon, olive oil, lemon juice, basil, meat tomato, parma ham,melon tomato soup with raw ham and basil
Nutrition
95Calories
Sodium0% DV0g
Fat11% DV7g
Protein8% DV4g
Carbs1% DV3g
Fiber0% DV0g
Loved it