Creamy Cheese Rice Soup

Name: Creamy Cheese Rice Soup
Prep time: 20 min
Total time: 20 min
Yield: 4 Portionen
Ingredients: 2 Tasse/n Brown rice; 4 Tasse/n Water, boiled; 1 Liter Milk; 3 piece Cheese (40 %) Limburger, à 200 g; 6 Körner Pepper, crushed

Soup

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Cook Time

20 min

Servings

Difficulty

Easy

Prep Time

20 Min

Description

This creamy cheese rice soup is a quick and filling dish for cold days. The Limburger provides a strong, spicy taste, which is enhanced by the pepper. I like to make this soup when I need something quick and still want something warm and hearty on the table. It is perfect for a quick lunch or dinner and can be wonderfully combined with a fresh salad. The cooked rice makes the soup nice and creamy and filling. A true feel-good classic!

Ingredients (5 ingredients)

2 Tasse/n Brown rice
4 Tasse/n Water, boiled
1 Liter Milk
3 piece Cheese (40 %) Limburger, à 200 g
6 Körner Pepper, crushed

Preparation (4 steps)

Heat milk and cheese

Thermomix® Setting

5 min/140°F/Speed 2 60

Add 500 ml milk to the mixing bowl and heat for 3 min./60°C/speed 2. Cut the Limburger into thick slices and add. Stir for 5 min./60°C/speed 2 until the cheese is almost melted.

300

Melt cheese

Remove the mixing bowl lid and use an immersion blender to completely dissolve the remaining pieces of cheese in the milk.

Finish soup

Thermomix® Setting

5 min/194°F/Speed 2 90

Add the remaining milk (500 ml), the cooked brown rice and the crushed pepper to the mixing bowl. Heat for 5 min./90°C/speed 2, stirring, until the soup is just about to boil.

300