Lemon Soup with Rice

Ingredients

• 100 g Parboiled Rice
• 1 Shallot
• 1 Garlic clove
• 1 EL olive oil
• 1 l vegetable broth
• 2 Organic lemons
• 200 g sour cream (20% fat)
• Salt
• Pepper
• nutmeg
• chili flakes
• 1 box watercress

Instructions

1. 1.

   Rinse the rice and drain. Peel and chop the shallot and garlic.

2. 2.

   Heat the oil in a pot. Sauté the shallot until translucent. Stir in the rice, sauté briefly, then add the broth. Bring to a boil and simmer gently for 25 minutes.

3. 3.

   Meanwhile, peel the lemons hot, grate dry, zest one lemon, thinly strip the other’s zest and finely chop it. Halve both lemons, squeeze the juice and whisk with sour cream in a bowl.

4. 4.

   Pour about 200 ml of the hot soup into the sour‑cream mixture in a fine stream while stirring. Slowly pour this back into the pot, stirring continuously.

5. 5.

   Add the grated lemon zest and half of the chopped zest to the soup. Season with salt, pepper, freshly grated nutmeg and a pinch of chili flakes. Ladle into deep bowls. Cut watercress from the garden. Garnish the soup with remaining lemon zest, watercress and a touch of pepper.