Rice – Curry – Soup
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 medium onion (s), finely diced
- 1 apple, slightly sour, peeled and diced
- 0.25 ¼ celery, chopped
- 50 g ham, raw, diced
- 1 tablespoon butter
- 0.5 ½ cup rice
- 2 tablespoon curry
- 1 liter chicken broth
- liters ⅛ white wine
- liter ⅛ cream
- 1 egg yolk
- 2 tablespoon cornstarch
Print Recipe
Pin Recipe Instructions
- Sauté the onion, apple, celery and ham in butter for two minutes. Sprinkle with curry to taste. Add the rice and stir briefly. Pour the chicken stock on top. Let it simmer until the rice is ready.
- Meanwhile, whisk together white wine, cream, egg yolk and starch. Add at the end of the cooking time and bring to the boil again briefly.
- Vegetarians can omit the ham and use vegetable broth. White bread is also very tasty.
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