Ingredients
| Measure
| Amount
|
Onion | 1 medium
size | 75 g |
Butter or
margarine | 3 tablespoons | 40 g |
All-purpose
flour | 2 tablespoons | 12 g |
Water or
broth | 4 cups | 1 lt |
Rice | 2 tablespoons | 25 g |
Carrot | 1 small size | 50 g |
Potatoes | 2 small size | 125 g |
Celerly leaves | 3-4 medium
size | 15 g |
Swiss chard | 1 medium
size | 25 g |
Parsley | 3-4 sprigs | 10 g |
Egg | 1 medium
size | 50 g |
Milk | 3/4 cup+ 2
tablespoons | 200 g |
Salt | 1 teaspoon | 12 g |
Black pepper | 1/3
tablespoon | 0.7 g |
| Instruction
Brown chopped onion in melted margarine for 2 minutes until tender crisp. Add flour
mixing well. Stir in hot water and rice. Reduce heat. Simmer until rice is tender. Pare
carrots and potatoes. Dice all vegetables. Stir in simmering onion-rice mixture.
Simmer for 30-35 minutes until vegetables are tender. Place into a food processor
container. Process until well blended and creamy. Bring to boil and simmer for 1
minute. Combine well beaten egg and milk mixing well. Blend into a soup stirring
constantly. Season with salt and pepper. Serve hot.
8 servings
|