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
-
35 minAppetizershallot, butter or margarine, poultry feast, Ruby port, ginger syrup, salt, pepper, tame duck breast with skin, breakfast bacon, chicory, powdered sugar,one-denaté with port syrup -
15 minAppetizerpeanut, cucumber, bean sprouts, coriander leaf, Red pepper, fresh ginger, White wine vinegar, soy sauce, sesame oil, honey,cucumber salad with ginger-sesame dressing -
10 minLunchCreme au Bleu, filo pastry, liquid butter, fresh spinach, pine nuts, white raisin,filo rolls with spinach and eru creme au bleu -
25 minAppetizeronion, Broccoli, floury potatoes, olive oil, tap water, chicken broth tablet, creme fraiche,Broccolisoup
Nutrition
95Calories
Sodium0% DV0g
Fat11% DV7g
Protein8% DV4g
Carbs1% DV3g
Fiber0% DV0g
Loved it