- 150 g of dry rice
- 600 g carrots
- 0.5 liters of milk
- 70 g butter
- 200 ml of water
- 2 egg yolks
- Salt, sugar
Carrots cleaned and cut into slices.
In a saucepan, melt the butter, add up the carrots, put the lid for 10 minutes.
Cover with water, bring to a boil.
Add the rice, pour 400 ml of hot milk, bring to a boil and cook for 20 minutes with the lid on low heat.
Grind the soup in a blender. Beat the egg yolks with the remaining milk, add salt and sugar to taste. Pour this mixture into the soup, bring to a boil.