Carrot soup

1 serving


finely chop the carrots and lightly spit in oil, pour with part of the milk diluted with water, put the washed rice and cook at low boiling until tender. wipe the mass, leave a small part (one tablespoon per serving) for the side dish. pour the rest of the boiled hot milk diluted with water into the strained mass, bring to a boil, season with boiled cream, salt. put the side dish in plates of soup cream. serve with croutons.