Cream of carrot with rice.

 - 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.


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