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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut one leek and sauté in butter. | 2. Add rice and sliced tomatoes, and stew for 10-15 minutes. | 3. Mix often then add 2 liters of vegetable stock and cook slowly for 1 hour. | 4. Pass the soup through a sieve. | 5. Put in the casserole the soup, a little bit of stock, and boil it for an additional ½ hour. | 6. Remove the foam produced, if any. | 7. Few minutes before serve, whip 4 yolks and ½ cup of milk crème. | 8. Add 2-3 spoon of soup while mixing. | 9. Finally add the rest of the soup, while mixing and pass it through a sieve. | 10. Add salt, pepper, oil of olive. | 11. Serve it hot, and add croutons if you like. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
leek	1			54.29	12.5935	1.335	0.267
butter	50			4275.0	196.425	133.575	360.0
rice	100			67895.0	14106.25	1394.9	592.0
tomato	1			40.2099	8.6898	1.9658	0.4468
vegetable stock	2	liters		93.4113	17.3745	4.4837	1.3078
egg	4			286.0	1.44	25.12	19.02
cream	1/2	cup		396.0	7.98	4.356	41.61600000000001
salt				-	-	-	-
pepper				-	-	-	-
olive oil				-	-	-	-
crouton				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.