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Arielle Cason
Chicken soup with lemon and saffron
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Ingredients
Directions
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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.
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Pour all the broth, saffron and bouillon tablets into the pan and bring to the boil.
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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.
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Do not let the soup boil and add some saffron if necessary.
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Nutrition
95Calories
Sodium0% DV0g
Fat11% DV7g
Protein8% DV4g
Carbs1% DV3g
Fiber0% DV0g
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