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🍲 Fresh Lemon Chervil Soup with Vegetables

182 kcal · 30 min · 4 servings

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 bunch chervil
• pepper
• 2 egg yolks
• juice of 1 lemon

Instructions

1. 1. Cook the rice in salted water according to the package instructions.
2. 2. Peel the carrots and the kohlrabi.
3. 3. Cut the peeled vegetables into small pieces.
4. 4. Clean the cauliflower and divide it into small florets.
5. 5. Bring the vegetable broth to a boil in a large pot.
6. 6. Add the prepared vegetables to the boiling broth.
7. 7. Let the vegetables cook for 15 to 20 minutes.
8. 8. Add the peas during the last 5 minutes of cooking time.
9. 9. Rinse the chervil under cold water.
10. 10. Shake the chervil dry.
11. 11. Finely chop the chervil.
12. 12. Add the chopped chervil and the cooked rice to the soup.
13. 13. Season the soup with salt and pepper to taste.
14. 14. Whisk the egg yolk with the lemon juice in a small bowl.
15. 15. Remove the pot from the heat so the soup stops boiling.
16. 16. Slowly stir the egg yolk-lemon mixture into the warm soup.
17. 17. Serve the soup immediately.

Nutrition per serving

• kcal: 182
• Protein: 9 g · Fett/Fat: 5 g · Carbs: 24 g