John Myers
Ingredients for 4 servings:
- 500 g carrot(s)
- 2 stalk(s) leeks, approx. 650 g
- 1 m.-sized onion(s)
- 1 tsp oil
- 4 tsp vegetable broth, instant
- 125 g rice (long grain)
- salt and pepper
- nutmeg
- 4 sausages (poultry wiener), 50 g each
- ½ bunch parsley
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
Peel and wash the carrots, halve lengthwise, and slice. Halve the leek stalks, cut lengthwise, wash, drain, and slice into rings. Peel and dice the onion. Heat oil in a saucepan. Sauté the diced onion. Add the carrots and leek. Add 1 1/4 liters of water. Stir in the instant broth, bring to a boil, and cook covered for 15-20 minutes. Cook the rice in salted water according to the package instructions. Slice the sausages and add to the soup five minutes before the end of the cooking time. Wash the parsley, pat dry, and cut into fine strips. Drain the rice and add to the soup. Season with salt, pepper, and nutmeg, and sprinkle with the parsley.
Facebook Comments