Creamy butternut soup
4 servings
Prep: 45 mins,
Cooking: 1 hr 30 mins
Butternut soup topped with fresh cream and aromatic stuffed rice balls.
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Ingredients (17)
Rice balls:
250 ml | rice — long grain, parboiled |
1 can | tomatoes — chopped |
500 ml | stock — vegetable or chicken |
30 ml | fresh thyme — chopped |
salt | |
1 | baguette |
3 | eggs |
50 g | mozzarella cheese — cubed |
2 | eggs — beaten |
oil — for deep frying |
Butternut soup:
45 ml | butter |
4 | leeks — cleaned |
1 kg | butternut — chopped |
30 ml | fresh thyme — chopped |
1 l | stock — vegetable or chicken |
salt and freshly ground black pepper | |
125 ml | cream |
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