Lemon Chervil Soup with Vegetables

Ingredients

• 60 g long grain rice
• Salt
• 250 g carrots
• 1 kohlrabi
• 250 g cauliflower
• 1 l vegetable broth (instant)
• 100 g frozen peas
• 1 bundle chervil
• Pepper
• 2 egg yolks
• juice of 1 lemon

Instructions

1. 1.

   Cook the rice in salted water according to package instructions. Peel and dice the carrots and kohlrabi. Trim the cauliflower into florets. Bring the vegetable broth to a boil in a large pot. Add the vegetables and simmer for 15-20 minutes. In the last 5 minutes add the peas.

2. 2.

   Rinse the chervil, shake off excess water, and finely chop it. Combine with the rice and pour into the broth. Season the soup with salt and pepper. Whisk the egg yolks with lemon juice and stir them into the soup once it has stopped boiling. Serve immediately.