RICE SOUP WITH SAUCE

SERVINGS: 6

INGREDIENTS
8 glasses White Veal Stock or Chicken Stock or water
80 gr flour
80 gr rice
3 glasses yoghurt
2 egg yolks

MINT SAUCE
3 tablespoons butter
2 tablespoons dried mint
A few salt

PROCESSING METHOD
– Boil the rice in 8 glasses of meat or chicken broth, on low heat.
– Beat the yoghurt with the egg yolks and flour. Stirring constatntly, slowly add 2 glasses of boiling stock.
– Add it to the meat stock with rice. Let simmer for 10 minutes.
– Heat the butter. Add dried mint. Leave on low heat for 1 minute.
– Pour soup sauce over the soup and serve.

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