Lemon Soup with Rice

Ingredients

• 2 untreated lemons
• 200 g rice
• 1 onion
• 2 parsley roots
• 1 EL Butter
• 800 ml vegetable broth
• 60 g cream cheese
• Salt
• a pinch of sugar
• 1 EL freshly chopped parsley

Instructions

1. 1.

   Wash the lemons hot, dry rub them and grate the zest of one lemon. Squeeze the juice from both lemons. Bring about 400 ml water with half of the lemon juice to a boil. Rinse the rice, add it to the water and simmer covered for about 25 minutes.

2. 2.

   Peel and finely chop the onion and parsley roots. Sauté them in hot butter for 1-2 minutes until colorless. Deglaze with broth and let gently simmer for about 15 minutes. Strain through a sieve, add the rice and heat again. Remove from heat, stir in remaining lemon juice, zest, and cream cheese. Season with salt and sugar, garnish with parsley, and serve.