Fig, Carrot, Trick, Recipes with milk

Rice soup with zucchini

Ingredients

Servings 2 servings
  • round white rice - 0.5 cup
  • zucchini - 500 g
  • milk - 2 cups
  • butter - 40 g
  • carrots - 1 pc.
  • vegetable oil - 2 tbsp.
  • sugar - to taste
  • salt - to taste

Cooking

Step 1

Rinse rice, add 2 cups of cold water, put on high heat and bring to a boil. Reduce heat, boil until tender. Grind the rice in a blender, or rub it through a sieve.

Step 2

Wash the zucchini, peel and cut into large cubes; plunge into boiling salted water for 2 minutes. Drain in a colander, then grind in a blender. Mix mashed rice with zucchini puree in a saucepan, add milk and butter, put on fire and bring to a boil. Salt to taste. Add sugar if desired.

Step 3

Peel carrots, cut into thin strips. Fry in hot vegetable oil until crispy. Add to soup.

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