rice soup

Ingredients for 4 servings:

• 8 tbsp rice
• 1 tbsp butter
• 1 liter of water
• 2 vegetable stock cubes
• 1 carrot(s)
• 1 egg(s)
• 1 bunch of chives

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes

Wash the rice and drain well. Melt the butter in a saucepan and cook the rice until translucent. Pour in the water and crumble in the stock cubes (or add the appropriate amount of vegetable stock instead of the water and stock cubes). Finely chop the carrot and add it, bring the soup to a boil, and simmer with the lid on for about 20 minutes. Remove the pan from the heat. Whisk the egg and stir it vigorously into the soup. Before serving, sprinkle the finely chopped chives over the soup. If desired, you can also cook more vegetables with it, e.g. celery, salsify, or kohlrabi.