Soup with rice, egg and parsley

Soup with rice, egg and parsley

Ingredients

• Rice 4 tablespoons
• Vegetable broth 2 liters
• Egg 2 pieces
• Parsley 5 g
• Salt taste

Directions

1. Hard boil the eggs. Pour the broth into a saucepan and bring to a boil, add the rice, let the soup simmer again and simmer for 15 minutes to cook the rice.
2. At this time, chop the yolks and one white (the second will not be useful to you). Pour the soup into a tureen, salt, sprinkle with finely chopped parsley and egg. Serve immediately.