Rice Puree Soup
Origin: Saint Petersburg, Russia
Source: Elena Molokhovets (Елена Молоховец), 1901
Ingredients
- funt beef
- bunch greens
- stakan rice
- lozhka butter
- egg yolks
- stakan cream
Instructions
- Boil a white beef bouillon with greens.
- Cook rice as in No. 95, rub, thin with bouillon, boil, and strain.
- Add a yolk-cream liaison, heat very hot, and garnish with whole cooked rice.