Broccoli-currysoep

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100 gr (Pandan)rijst
zout
2 eetlepels fijngehakte peterselie
200 gr panklare broccoli
1 zakje Kip-currysoep (Honig)
4 eetlepels geschaafde amandelen
1 dl Room Culinair (Campina)

Kook de rijst volgens de aanwijzingen op de verpakking in
water met zout
gaar.
Schep de peterselie erdoor.
Verdeel de broccoli in kleine roosjes.
Breng 8 dl water aan de kook, voeg de inhoud van het zakje
soep toe en breng het al roerend met een garde aan de
kook.
Voeg de broccoli toe en kook deze in ± 5 minuten
beetgaar.
Rooster intussen de amandelen in een droge koekenpan
goudbruin.
Roer de room door de soep en laat 1 minuut koken.
Verdeel de rijst in bergjes over 4 borden en lepel de soep
eromheen. Garneer met de amandelen.