Vegetable Soup with Rice
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 125 g rice (lon rain rice)
- Salt water
- 400 g carrot (s)
- 2 kohlrabi
- 1 small cauliflower
- 1 ½ liter vegetable stock
- 200 g peas (frozen)
- 0.5 ½ bunch chervil
- 3 egg yolks
- 1 ½ lemon (s)
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Cook the rice in salted water according to the instructions on the packet. Prepare the vegetables: cut the carrots and kohlrabi into small pieces, divide the cauliflower into florets.
- Cook in the boiling broth for about 15-20 minutes. Add the peas in the last 5 minutes.
- Rinse the chervil, shake dry and chop. Drain the rice and add to the broth with the chervil. Salt and pepper.
- Whisk the egg yolks with lemon juice and stir into the no longer boiling soup. Serve immediately.
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