Egg and rice soup

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MASTERY Level
60 min
860 Views
 
MASTERY Level
0 People
60 min
INGREDIENTS for 0 people
  • ⅝ lb swiss chards
  • 1 oz lard
  • ¾ oz butter
  • leek
  • 1 lb Rice
  • 1 teaspoon meat extract
  • 1 egg
  • olive oil
  • grated Parmigiano Reggiano cheese
  • salt and pepper
Preparation

Thoroughly clean the Swiss chard leaves without their ribs and chop finely. In a high-sided pot, gently fry the lard with a tablespoon of olive oil and the butter. As soon as the butter begins to brown, add the water, the Swiss chard and the chopped leek. Leave to cook for quarter of an hour, then add the rice and the meat stock (alternatively you can add a stock cube but take care not to over-flavor the stock). Meanwhile, beat an egg in a bowl, add a little pepper, salt and grated cheese. When the rice is cooked (about 20 minutes) beat in the egg mixture and leave to cook for one minute. Serve while hot.

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