Summary

Ingredients

• 500 g salad, (endive salad)
• 30 g butter
• 1 liter vegetable stock
• 150 g rice
• 100 ml whipped cream
• 1 tablespoon lemon juice
• 2 tablespoon lemon balm, chopped

Print Recipe Pin Recipe

Instructions

1. Clean the endive salad, cut into wide strips, wash and spin dry.
2. Melt the butter in a saucepan and sauté the salad in it. Pour in the broth, add the rice.
3. Bring to the boil, then let it steep for about 30 minutes over low heat. Puree the soup very finely and reheat.
4. Fold in the whipped cream and season with lemon juice and lemon balm.