Egg and cream soup

Ingredients for 4 servings:

• 4 eggs
• 150 ml yogurt
• 1 onion(s)
• 1 carrot(s)
• 2 tbsp rice
• Fondor
• salt and pepper
• 1 tbsp flat-leaf parsley, chopped
• 50 ml sour cream
• 1 shot of vinegar
• 1 tbsp oil
• 100 ml water

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Finely chop the onion and carrot and sauté in oil. Deglaze with water and cook for about 10 minutes. Add the rice to the soup and cook for another 10 minutes. Add the unbeaten eggs to the soup and stir until set. Add the yogurt and the dash of vinegar to the soup. Season with Fondor, salt, and pepper. Cook for another 5 minutes. Turn off the heat and add the sour cream and parsley to the soup. Serve hot.