Soup-puree of carrot with rice

600 g carrots

200 ml water

150 g dry rice

70 g butter

500 ml milk

2 yolk of egg

sugar, salt (to taste)

Peel the carrot and cut it into circles.

Oil to put in a pan, melt, put the carrots, cover and 10 minutes to put out, pour water, bring to the boil, add the rice and add 400 ml of milk (hot), to bring all to the boil 20 min cook over low heat, covered.

Using a blender to grind the soup carrot with rice to puree consistency.

Egg yolks are beaten with the remaining milk, salt, add sugar to taste, pour into the soup, stir, bring to boil and remove the finished soup plate.