Rinse the carrots and clean them thoroughly with a vegetable brush. Grate finely. Sauté in butter, then add the honey and let it melt. Sprinkle the ground long-grain rice over the top and sauté briefly until soft. Extinguish with soup and let it boil while stirring. Simmer gently for 5 minutes.
Mix egg yolks, cream and a few tablespoons of hot soup. Add to soup while stirring and heat through. Season to taste with salt and freshly ground pepper.
Chop the dandelion into small pieces. Sprinkle over soup just before serving. Garnish with dandelion flowers.
Our tip: As an alternative to fresh herbs, you can also use frozen ones – these also stand out for their fresh taste!
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