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Quick Rice Soup with Egg

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Quick Rice Soup with Egg

The perfect quick rice soup with egg recipe with a picture and simple step-by-step instructions.

  • 4 Pc. Eggs
  • 150 g Rice
  • 800 ml Vegetable broth
  • Salt pepper
  • Maggi
  • Parsley, finely chopped
  • 20 g Grated Parmesan
  1. Cook the rice in salted water according to the instructions on the packet. Heat the vegetable stock in another saucepan. In a bowl, whisk the eggs with salt, pepper, Parmesan and parsley. Stir into the boiling vegetable stock while stirring, so that small flakes or threads form.
  2. Fold in the cooked rice. Season to taste with salt, pepper and Maggi.
Dinner
European
quick rice soup with egg

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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