Soup Recipes > Rice Cream Soup

How to make rice cream soup:
A simple yet tasty soup thickened with ground rice.





Ingredients

2 pints vegetable stock
1 bay leaf
sprig of parsley and thyme
a little lemon rind
3 tablespoons ground rice
1/2 pint milk
2 tablespoons butter
1 egg yolk, lightly beaten
1 teaspoon finely chopped parsley
seasoning
(see measure conversions for more information)

Method

- Put the stock in a saucepan.
- Add the bay leaf, parsley, thyme and lemon rind tied in a piece of muslin.
- Season to taste if necessary.
- Simmer for 1/2 hour.
- Remove the herbs.
- Mix the rice smoothly with the milk and pour into the stock.
- Melt the butter in a saucepan.
- Mix in the egg yolk, and stir 2 -3 tablespoons of the soup into this.
- Then pour it into the main saucepan.
- Add the chopped parsley and stir over slow heat for 5 minutes.
- Do not let it boil.
- Serve very hot.