Rice and artichoke soup
Instructions
Clean the artichokes retaining even the most tender stalks.
Put everything in salted water with lemon for 5 minutes.
Saute chopped onion in butter, add the sliced artichokes and sauté gently.
Pour 1 l 5 hot broth, Cook for 20 minutes, add salt, then add the rice and bring to boiling.
Prepare the bottom of a soup-tureen egg yolks whisked with Parmesan and cream, pour the soup and serve.
Ingredients and dosing for 4 persons
- 200 g of rice
- 4 artichokes
- 1/2 onion
- 3 egg yolks
- 40 g of butter
- 2 tablespoons of cream
- 40 g of grated parmesan cheese
- Salt
- Nut soup
- Lemon