1. Cut one leek and sauté in butter. 2. Add rice and sliced tomatoes, and stew for 10-15 minutes. 3. Mix often then add 2 liters of vegetable stock and cook slowly for 1 hour. 4. Pass the soup through a sieve. 5. Put in the casserole the soup, a little bit of stock, and boil it for an additional ½ hour. 6. Remove the foam produced, if any. 7. Few minutes before serve, whip 4 yolks and ½ cup of milk crème. 8. Add 2-3 spoon of soup while mixing. 9. Finally add the rest of the soup, while mixing and pass it through a sieve. 10. Add salt, pepper, oil of olive. 11. Serve it hot, and add croutons if you like. ---------------------------------------------------------------------------
Nutrition
Ingredients
