Prep: 5min | Cooking: 20min
Complexity: 1/5
ingredients:
(serves 4)
1 onion, diced
2-3 carrots, diced
1 tbsp butter
800ml stock, vegetable or chicken
1 tbsp flour
2 chicken or turkey schnitzels
1/2 cup rice
1/2 cup chopped fresh parsley
juice from half a lemon
olive oil, salt, pepper
method:
Heat a little olive oil in a pot and simmer the onion and carrots until the onion is translucent. Add the butter, and once it melts, pour in 600ml stock.
Add the flour to a small bowl and slowly whisk in the remaining stock, so that it becomes a smooth paste without lumps, and continue to slowly pour in the stock and whisk. Pour this into the soup and mix well.
Add the rice, schnitzels, and parsley, and season with 1 tsp salt and a little pepper. Simmer, covered, 20 min.
Remove the schitzel from the soup, dice it and return to the soup.
Pour in the lemon juice and season to taste with more salt and pepper.