Cream of Rice Soup

Ingredients

• 200 grams rice
• 1 liter white consommé (clear meat stock)
• 25 grams butter
• 250 milliliters white consommé

Instructions

1. Blanch the rice and drain it. Place it in a pot with 1 liter of white consommé and 25 grams of butter. Cover and cook in the oven for approximately 40 minutes.
2. Mill the mixture in a mortar, then pass it through a fine sieve (étamine). Add a quarter liter of consommé, heat, and finish with cream just before serving.