Carrot 150, rice 35, 10 butter, milk 75, eggs (yolks) 1/8 pcs., 2 sugar, toast 18.
Carrots cut into slices, season it with salt, sugar and lightly fry in butter, pour the broth, add the washed rice and cook at low boil until ready.
Mass wipe, again bring to a boil, dilute broth until desired consistency and season with oil and a mixture of egg yolk and milk.
For the soup is served separately dried croutons of white bread.
This soup can also be prepared in milk and as a side dish to put it first browned and then cooked carrots, diced.