Soup of leeks with baked rice

Description

Soup you can cook both meat and vegetable broth. In the latter case, it will be a lean option.

Ingredients

Broth

2 l
Carrots

60 g
Celery root

50 g
Potatoes

3 piece
Leeks

2 piece
Pepper

0.5 piece
Garlic

2 tooth
Salt
Figure

100 g
Chicken egg

1 piece
Parmesan

50 g
Greens

Cooking

Broth you can take a chicken. But you can cook vegetable, it will require 2 l of water, 1 medium carrot (80g), 1 large onion, 50 g celery, 1 stick of celery, a pinch of black pepper 4 allspice, 3-4 cloves. Vegetables cleaned, cut into pieces, cover with cold water, bring to boil and cook on low heat for about an hour. For 10-15 minutes until cooked add the spices.

Ready strain the broth through several layers of cheesecloth, wring out the vegetables and throw, we don't need them.

Carrots cut into thin slices, celery squares, pepper – diamonds, potato – cubes.

Leeks grow in the ground, so between his scales can often hide in the sand.

Leek wash, cut polyolefine, fold in a colander, and again thoroughly rinsed under running water. Let the water drain out. Crush the garlic.

In a saucepan with a thick bottom heat 2 tbsp oil and fry carrot and celery for about 3 minutes,

Add the potatoes and fry for another 3 minutes.

Pour hot broth, bring to a boil, add salt and cook over low heat for 5 minutes.

Add bell peppers and leek and cook over low heat for another 3 minutes. Turn off the heat, add the garlic, cover the soup with a lid and let it steep for 10 minutes.