Summary

Ingredients

• 75 g hot peppers
• 20 g butter
• 800 ml vegetable stock
• 75 g rice, cooked (possibly leftovers)
• 15 g corn flour
• 100 ml cream

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Instructions

1. Cut the peppers into fine strips and sauté in the butter. Add the vegetable stock and rice and let it boil gently. Mix the corn flour with the cream and add to the soup. Season to taste with the spices, chop the parsley and sprinkle on top.
2. Variant:
3. Use milk instead of cream.